C. Cassis is a blackcurrant liqueur from New York's Hudson Valley, bottled at 16% ABV in a 375ml half bottle. It was founded by Rachael Petach and is made only a few miles from where its blackcurrants grow.
The blackcurrants are macerated for one to two weeks in stainless steel with a Finger Lakes rosé, then lightly fortified with a neutral grape spirit distilled in New York State.
The result is a lighter, fresher take on crème de cassis: deep purple, juicy and tart, with ripe blackcurrant, a hint of green leaf and a bright, wine-like acidity.
Its easygoing strength makes it as good on its own over ice as it is in a spritz.
The half bottle is a perfect introduction, and a lovely gift for anyone who loves local, farm-driven spirits.
Tasting Notes
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Nose: Ripe blackcurrant and green leaf.
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Palate: Juicy and tart, with bright acidity.
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Finish: Fresh and fruity.
Specifications
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Producer: C. Cassis (Rachael Petach), Hudson Valley, New York
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Style: Blackcurrant liqueur
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Base: Finger Lakes rosé, New York grape spirit
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ABV: 16% (32 proof)
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Origin: New York, United States
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Size: 375ml
How to Enjoy It
Pour C. Cassis over ice with a twist of lemon as an aperitif, or top it with soda water or tonic for a light spritz. It makes a vibrant Kir with dry white wine, a Kir Royale with sparkling wine or Champagne, and adds depth to a gin and tonic or a vodka soda. Try it in an El Diablo with tequila, lime and ginger beer, or a blackcurrant margarita. Drizzle it over vanilla ice cream, cheesecake or fresh berries for dessert. Pair it with soft cheeses, charcuterie and duck. Keep the bottle in the refrigerator after opening.
Frequently Asked Questions
What is C. Cassis made from?
Hudson Valley blackcurrants macerated with Finger Lakes rosé and lightly fortified with New York grape spirit.
How strong is it?
It is bottled at 16% ABV, or 32 proof.
How do I drink it?
Over ice, in a spritz, or as a Kir with white or sparkling wine.
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