C. Cassis Black Currant Liqueur

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

This blackcurrant liqueur is distinctive from creme de cassis, produced by partially fermenting and blending blackcurrants, NY rosé wine, botanicals, and spirits. Its buoyant, herbal flavor resembles a vermouth or red bitter aperitivo, such as Cappelletti or Aperol, making it a suitable ingredient for negroni or manhattan cocktails.

16% abv