Made from vibrant blackcurrants and produced in New York’s Hudson Valley, C. Cassis is crafted with care from start to finish. Whole blackcurrants, primarily sourced from Greg Quinn at Walnut Grove Farms, located just twenty minutes from the production site and following organic practices despite not being certified, macerated in stainless steel for one to two weeks with Finger Lakes rosé before being lightly fortified with a neutral grape spirit made in New York State. 16% abv