Current Cassis 375ml


Believe it or not but up until 2003 there had been a ban on cultivating the type of berries that make this liqueur, more traditionally associated with France. That is the year local Hudson Valley farmer and botanist Greg Quinn finally convinced the state to overturn the ruling and he revived its production. It is this incredible source that Rachael Petach uses to make her Cassis. However this local offering differs significantly from the typical stuff you are used to putting into your Kirs. This is infused with local honey, as well as cardamom, bay leaf, lemon verbena and citrus rind making for something more complex and less sweet than typical versions. An awesome new addition to your pantry with myriad uses at your fingertips.