Lejay Lagoute (more commonly known as just Lejay) is one of just four producers in Dijon that are allowed to make ‘Crème de Cassis de Dijon’. It is said that the recipe using only French blackcurrants hasn’t changed since it was first established in 1841, along with the techniques that were first implemented by founder Auguste-Denis Lagoute. It was the original producer of the liqueur and is now also the leading producer, producing two thirds of the nine million bottles that are sold every year.