Spirit tasting with C. Cassis

C. Cassis is made by Rachael Petach in the Hudson Valley, just a few miles from where their blackcurrants are grown.

Rachael fell for the spirit while WWOOFing on organic farms in France, and years later, decided to make a new interpretation that goes big on herbaceous, almost savory flavor.

U.S. cultivation of blackcurrants to a halt in the beginning of the 20th century when it was discovered that the plant was a potential threat to white pine and it wasn’t until 2003 that a New York botanist made blackcurrants his mission, and the ban was overturned in New York state.

C. Cassis sources all of their blackcurrants in NY State, and is a much less sweet, more vermouth-style approach to the classic liqueur. Great as an aperitif, in a spritz, or as a vermouth alternative.