We’re diving into our Cassis on Sunday March 9th. Join us for a FREE tasting from 1pm-6pm and learn all about this black currant forward liqueur.

Our distiller travels to New York’s Hudson Valley just after harvest to collect this uncommon fruit. The black currants are then steeped in high proof alcohol for three months, imparting the berry’s bitter and fruity character, then sweetened with beet sugar.