2020: Founded by Rachael Petach in the Hudson Valley, just a few miles from where our blackcurrants are grown.
A longtime hospitality pro,
Rachael has always loved
gathering people around good
food and drink.
In 2018, six months pregnant and uninspired by mocktails, she started crafting her own cordials in Brooklyn. Missing the cassis she’d sipped while WWOOFing in France, she began experimenting with blackcurrants—and quickly realized most U.S. Cassis
was either overly sweet or stuck in the past.
So, she made her own.
C. Cassis was born in a kitchen, grew through a circle of friends, and now
has a national following. Everything from the fermentation, blending and
bottling is done by hand.
Sustainability
Our commitment to sustainability goes beyond farming. We continuously seek ways to minimize waste in our production and make the most of every ingredient.
We are passionate about supporting sustainable agriculture in New York State and cultivating a lasting bond between the earth and its people.
C. Cassis is made in collaboration with responsible land stewards who grow regeneratively—ensuring the land and fruit thrive for a better, healthier drink.
And we love blackcurrants.
