Product Details - $52

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 tank to settle before bottling. Everything, including labeling, is done by hand.

16% ABV

First commercially produced in 1841 Burgundy, France, creme de cassis’ popularity quickly spread from Europe to the United States, where distillers began growing their own blackcurrants. However, at the beginning of the 20th century US production came to halt when it was discovered that the blackcurrant plant was a potential carrier for a fungus that attacked white pine; a threat to the logging industry. The plant was subsequently banned and while cassis continued to be imported, it was mostly forgotten in the US. The US ban was overturned federally in 1966, but it wasn’t until 2003 that an entrepreneurial NY botanist made blackcurrants his mission that the ban was overturned in New York state.

C. Cassis Aperitif is best kept in the fridge after opening and will last up to a year. If left unrefrigerated, it changes slowly with air, but it’s best used within 2-3 months.