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Luminous ruby aperitif with tart, earthy blackcurrants, subtle herbs, and a touch of local honey. Bright, layered, and versatile—perfect neat or in cocktails.
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 our production site and following organic practices despite not being certified—macerate 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.
After pressing with a bladder press, the liquid returns to tank to infuse for several weeks with a carefully selected blend of botanicals, including cardamom pods, bay leaf, orange peel, lemon peel, dried lemon verbena, and honey sourced from a beekeeper in Clermont, NY, also nearby. Once the botanicals are removed, the aperitif rests in tank to settle naturally before bottling. Every step, from fermentation to labeling, is completed by hand.
Refrigerate after opening; maintains quality for up to a year. If left unrefrigerated, it evolves slowly and is best used within 2–3 months.

A limited annual release of C. Cassis aged eight months in Kings County Distillery ex-bourbon barrels, bringing notes of toasted spice, maple, and subtle oxidation to vibrant Hudson Valley blackcurrants and botanicals.
Aged for eight months in 15-gallon #3 char ex-bourbon barrels from Kings County Distillery, this annual release of C. Cassis verges into digestive territory, carrying subtle maple notes from the bourbon, toasted spice from the wood, and a nutty, lightly oxidized quality with hints of caramelized salinity. Made from vibrant Hudson Valley blackcurrants, lightly fermented with Finger Lakes rosé and fortified with a neutral New York grape spirit, it is infused with cardamom, bay leaf, citrus peel, dried lemon verbena, and a touch of local honey.
Refrigerate after opening; maintains quality for up to a year. If left unrefrigerated, it evolves slowly and is best enjoyed within 2–3 months.

A single-varietal Titania blackcurrant aperitif, macerated with rosé and botanicals, lightly fortified with Bissana honey, and aged one year in glass.
This release marks our first single-varietal expression crafted entirely from Titania blackcurrants, hand-harvested in 2023 at the Greatwonder Farm plot in Livingston, NY. Titania is a standout currant variety: immune to white pine blister rust, resistant to powdery mildew, and prized for its large, high-quality fruit. Vigorous plants reach six feet in height and mature in just three seasons, making the variety both resilient and efficient for growers. Its rich, concentrated fruit provides exceptional depth for this ratafia-style aperitif.
The currants were foot-tread and macerated on hybrid rosé wine along with solstice botanicals before being lightly fortified and sweetened with Bissana honey from the Kaffa Biosphere in Ethiopia. The honey’s natural chestnut and herbal notes reinforce the savory qualities of the fruit. After fortification, the liquid aged for one year in glass to preserve purity and structure before bottling.
Named Titania after the queen of the fairies in A Midsummer Night’s Dream, the label reflects her character—unyielding, loyal, stubborn, and powerful, yet easily swayed by enchantment.

A nod to 1990s New York, this structured, dry vodka is made from Finger Lakes corn and macerated Hudson Valley blackcurrants. Sharp yet supple, it shines in a blackcurrant martini, vodka-soda, or a 90s-inspired Cosmo.

A dry, botanical NA blackcurrant aperitif from the Hudson Valley—bright, refreshing, and perfect with seltzer.
A refreshing non-alcoholic blackcurrant aperitif made with Hudson Valley fruit and a botanical blend of verbena, cardamom, bay leaf, and citrus. Dry, bright, and food-friendly, it’s crafted through a cold botanical infusion and blended with blackcurrant concentrate and a touch of raw wild honey for depth and balance. Made in Rhinebeck, NY and designed as a sophisticated alternative for when you’re not drinking. Best served over ice with seltzer and a citrus twist.

Luminous ruby aperitif with tart, earthy blackcurrants, subtle herbs, and a touch of local honey. Bright, layered, and versatile—perfect neat or in cocktails.

Made from end-of-summer green tomatoes, clean distillate, hybrid rosé, and then rested 18 months in an ex-pommeau barrel.
Herbal, subtle, and magical.
A subtle, herbal expression of late summer made from Hudson Valley green tomatoes. In 2023, surplus green tomatoes were macerated with sugar and distillate to draw out their bright, savory character, then blended with New York rosé and rested for over a year in an ex-pommeau barrel. The result is a gently layered aperitif—fresh, botanical, and quietly complex—bottled in a 250 ml vessel that feels equal parts potion and magic.
Best enjoyed chilled and perfect in cocktails like a Tomato Tini.

A light blackcurrant seltzer with functional botanicals (cardamom, lemon verbena, citrus rind, gentian, chinchona), barely sweetened with raw honey. Made to enjoy solo, on the go, as a mixer, or an NA aperitif spritz.

Made in Rhinebeck, NY, with our flagship blackcurrant Aperiti, a bright, refreshing 5.4% ABV sparkling cocktail.
Made in Rhinebeck, NY, the CC Spritz starts with our flagship aperitif, crafted from whole Hudson Valley blackcurrants lightly fermented with Finger Lakes rosé, then fortified with a neutral New York grape spirit and infused with cardamom, bay leaf, citrus peel, dried lemon verbena, and a touch of local honey. This careful process yields a bright, herbal, and fruit-forward liqueur.
For the CC Spritz, we combine this vibrant aperitif with crisp seltzer, creating a sparkling cocktail perfectly balanced at 5.4% ABV. Effortless, refreshing, and deeply local, it transforms even the simplest drinks and captures the taste of a Hudson Valley summer in a can.

Fermented blackcurrants with rotating botanicals, bottle-conditioned for a gentle sparkle. Dry and earthy with bright blackcurrant, subtle peppery herbs, and a light Lambrusco-like fizz at 9% ABV.
Re-hydrated blackcurrants fermented on champagne yeast with various botanicals
for each release. Fermented dry, pressed off, back sweetened with fresh blackcurrant juice and bolstered with a teeny bit of verbena then secondary (tertiary?) fermentation in th bottle. The resultis a 9% abv picnic wine that’s drinking like a super dry Lambrusco.
Earthy and girthy without losing that characteristic blackcurrant brightness, and a little peppery grassy element from the marigold. Nice bubble nothing crazy.

A jar of sweet salty magic made from salt-cured blackcurrants, hand harvested blackcurrants, C. Cassis aperitif, fresh lemon, ginger, and a very special tree-hive honey from an Ethiopian Co-op in the Kafa biosphere, the honey is a rich chestnut color and lends a nutty almost marzipan-like flavor to the compote.

Made from the byproduct of our signature C. Cassis aperitif, pressed currants are dehydrated and blended with sea salt. Great for drink rims, salads, or anywhere you want a bright umami pop of flavor + vibrant color.