C. Cassis, Amaro Garden 375ml

Amaro/Digestif Liquor

Rhinebeck, New York, USA

Playing with the oft-overlooked blackcurrant leaf and supported by an array of plants grown in the C.Cassis garden, this amaro has been barrel finished for over two years. The result is a bright, complex amaro which explores the way a single landscape can shape a spirit. Equally suited as an aperitif or digestif, it can be enjoyed neat, over ice, with soda, or as a fresh, herbaceous substitute for traditional amari in classic cocktails. In the glass it is a buoyant, balanced, very smooth sip with notes of blackcurrant wood, caramelized citrus, nettle, cardoon, and a cooling herbal finish. Verdant and lithe, with gentle bitterness and bright herbal-citrus notes. 34% ABV

The amaro is crafted from a split-base distillation. One half begins as a neutral corn distillate macerated with fresh and dried blackcurrant leaves before aging for two years in used #3 char American white oak barrels. The second half is built from individual botanical distillates and infusions—including cardoon, lemon balm, nettle, chamomile, tarragon, mint, and many other herbs grown in the C. Cassis gardens—along with a blend of cardamom, citrus peel, bay leaf, verbena, gentian, and cinchona. After resting in stainless steel, the components are lightly sweetened with a raw sugar syrup before bottling. VEGAN.

C. Cassis was founded in 2020 by Rachael Petach in the Hudson Valley. The products use blackcurrants sourced from neighboring Hudson Valley farmer Greg Quinn at CurrantC Farms. Rachael is a hospitality veteran who began crafting her own cordials in 2018 while pregnant and dissatisfied with the mocktail options available. Inspired by cassis she had discovered while WWOOFing in France, she started experimenting with blackcurrants and finding most American cassis too sweet or outdated, she set out to create her own. What started in a Brooklyn kitchen and spread through a circle of friends has since grown into a nationally recognized brand. Every step of the process, fermentation, blending, and bottling is still done by hand. Sustainability is central to the brand's identity. C. Cassis partners with regenerative farmers and land stewards in New York State, working to minimize waste and strengthen the connection between the land and the people who tend it.