The story behind this liqueur is just fantastic.  Current Cassis' founder, Rachel, has produced an honest and outstanding liqueur we can really get behind.  Not cloyingly sweet, perfectly ripe and balanced, we never knew we would enjoy this so much. 

How to Use: C 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.

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From our friends at Current Cassis:

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.

Back in 1841 in Burgundy France, the cassis gospel quickly spread to the uUited States where distillers began growing their own blackcurrants.

However,  US 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!).