Made from vibrant blackcurrants and produced in New York’s Hudson Valley, C. Cassis is crafted with care from start to finish. Whole blackcurrants, primarily sourced from Greg Quinn at Walnut Grove Farms—l...
Made from vibrant blackcurrants and produced in New York’s Hudson Valley, C. Cassis is crafted with care from start to finish. Whole blackcurrants, primarily sourced from Greg Quinn at Walnut Grove Farms—located just twenty minutes from the production site and following organic practices despite not being certified—macerated in stainless steel for one to two weeks with Finger Lakes rosé before being lightly fortified with a neutral grape spirit made in New York State.
A luminous ruby color with remarkable depth, C. Cassis Aperitif brings a vivid punch of color to even the simplest cocktails. On the palate, naturally earthy, slightly gamey, and tart blackcurrants take center stage, their character heightened by a delicate blend of herbal botanicals. Notes of cardamom, bay leaf, verbena, and citrus peel add subtle complexity, while a touch of local honey lends a silky texture without leaning sweet. The overall profile remains firmly in the vinous, wine-like family—fruit-forward, layered, and bright. Its versatility is striking: perfect in a crisp, refreshing spritz, as a distinctive twist on a Negroni, or a splash in an espresso martini. Treat it like a red vermouth—equally compelling sipped neat or used to transform cocktails with depth, color, and complexity
