Staff Pick

Half-Bottle of Current Cassis Blackcurrant Liqueur

Name: Current Cassis Blackcurrant Liqueur
Brand: Current Cassis
SKU: 43538
Price: 23.77 USD
Availability: OutOfStock

Item # 43538 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.

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ABV

18.00%

Country

USA

Region

New York

Sub-Region

Catskills

Producer

Current Cassis

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Staff Pick Notes

Historically, I have felt fairly neutral about cassis liqueurs: not opposed but not particularly excited either. Until I tried Current Cassis from the Hudson Valley. I am certain I uttered an audible "ooooooo" when I tried it for the first time. It truly blew me away. Instead of cloying artificial syrup, the flavor of true blackcurrant comes through magnificently. It's fresh and lively, balanced by a kiss of honey sweetness and spices like green cardamom and a bit of citrus. While you can mix this into an endless array of cocktails, I like it so much I have been drinking it neat after dinner or as an aperitif with sparkling water and a lemon. You will not regret giving it a try!

- HW

Glossary

New York

New York winemakers have embraced international varieties and hit the ground running. The Hudson River Valley is home to the oldest vineyards in New York State. Bordeaux varietals are at home in Long Island’s maritime climate. The Finger Lakes harbors a burgeoning winemaking community where many natural-inclined producers focus on dry still wines. No longer is our fair state synonymous with Concord grapes and Manischewitz; look for brilliant iterations of Pinot Noir, Riesling, Cabernet Franc,...