Rachael Petach crafts C. Cassis in the Hudson Valley, just a few miles away from the blackcurrant fields. Her fascination with the spirit began during her time WWOOFing on organic farms in France. Years later, she decided to create her own version, emphasizing herbaceous and almost savory flavors.
Blackcurrant cultivation in the U.S. faced a setback in the early 20th century when it was deemed a threat to white pine. However, in 2003, a New York botanist took up the cause, leading to the overturning of the ban on blackcurrants in New York state.
C. Cassis exclusively sources all of its blackcurrants from New York State. The liqueur takes a less sweet and more vermouth-style approach compared to the classic version. It serves wonderfully as an aperitif, in a spritz, or even as a vermouth alternative.
Friday, September 8, 2023