- Alcohol 16%
The currants are macerated for one to two weeks in stainless steel, then fortified with a neutral grain spirit. After pressing (bladder press), the liquid is returned to the tank and infused with botanicals for several weeks. Once the botanicals are racked, the aperitif spends a few more weeks in the tank to settle before bottling. Everything, including labeling, is done by hand. Made from vibrant berries, revived in New York—this is American cassis, fresh and botanical.
Our modern take on the classic blackcurrant liqueur starts by fermenting whole blackcurrants like wine, then lightly fortifying and infusing with botanicals. The result is a bright, refreshingly tart aperitif—subtly herbal, easy to mix, and endlessly versatile. Enjoy with friends neat, chilled, or mixed.
C. Cassis is a domestic blackcurrant aperitif made with fresh blackcurrants, green cardamom, bay leaf, citrus peel, lemon verbena, neutral spirit, & raw honey. It’s vermouth-y, lightly fermented, brighter, and better for you.
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