An all natural 16% ABV sipper made by hand from lightly fermented
NY blackcurrants, whole green cardamom, bay leaf, citrus rind,
lemon verbena, wild honey and clean distilled spirits.
Enjoy with your friends neat, chilled, or mixed.
CURRENT CASSIS IS VERSATILE, VERMOUTH-Y AND FUN TO EXPERIMENT WITH. WE LOVE INTRODUCING IT TO CLASSICS LIKE A NEGRONI OR MANHATTAN, AND IT FEELS AT HOME IN A BRAMBLE OR SOUR. CURRENT IS FRIENDLY WITH ALMOST ALL SPIRITS, SO THERE’S ROOM TO PLAY AROUND AND FIND YOUR FAVORITE.
Current Cassis is made by Rachael Petach in the Hudson Valley, just a few miles from where our blackcurrants are grown.
Outlawed berries.
BACK IN 1841 in BURGUNDY FRANCE, THE CASSIS GOSPEL QUICKLY SPREAD TO THE UNITED STATES WHERE DISTILLERS BEGAN GROWING THEIR OWN BLACKCURRANTS.
HOWEVER, U.S. PRODUCTION CAME TO A HALT IN THE BEGINNING OF THE 20TH CENTURY WHEN IT WAS DISCOVERED THAT THE PLANT WAS A POTENTIAL THREAT TO WHITE PINE.
IT WASN’T UNTIL 2003 THAT A NEW YORK BOTANIST MADE BLACKCURRANTS HIS MISSION, AND THE BAN WAS OVERTURNED IN NEW YORK STATE. WE NOW BUY MUCH OF OUR FRUIT FROM THAT SAME BOTANIST (HI GREG QUINN!).
