{"product_id":"cassis-sparkling-blackcurrant-aperitif-4pk","title":"Cassis Sparkling Blackcurrant Aperitif (4pk)","description":"\u003cp dir=\"ltr\"\u003e\u003cspan\u003eC. Cassis gives its flagship Hudson Valley aperitif the easiest possible assignment: add bubbles. Whole local blackcurrants are lightly fermented with Finger Lakes rosé, fortified with neutral New York grape spirit and infused with cardamom, bay leaf, orange and lemon peel, dried lemon verbena and a touch of local honey. That aromatic cassis is then blended with crisp seltzer and canned at 5.4% ABV. The spritz is bright, tart and juicy rather than sticky, with dark berry, citrus and soft herbs carried by a lively sparkle. It has the aperitivo energy of an orange spritz, but the blackcurrant makes it fruitier, more floral and less bitter. Drink it cold straight from the can or pour over ice with an orange slice. Soft cheese, charcuterie, mushroom dishes, picnic fare and salty snacks all understand the assignment.\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"text-decoration: underline;\"\u003e\u003cstrong\u003eAbout the Producer\u003c\/strong\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cmeta charset=\"utf-8\"\u003eC. Cassis began with Rachael Petach, two decades of hospitality experience and one stubbornly underappreciated fruit. In 2018, six months pregnant and uninspired by the usual mocktail options, she began making cordials in her Brooklyn kitchen. She remembered cassis from time spent WWOOFing in France, but wanted a version that tasted more like fresh blackcurrant and less like syrup. Petach founded the company in 2020 and eventually moved production to Rhinebeck, close to the Hudson Valley growers supplying the fruit. Her resume before cassis ran from Chez Panisse and a Madrid apartment pop-up to operations and programming at Brooklyn's Wythe Hotel.\u003c\/p\u003e\n\u003cp\u003eBlackcurrants have a particularly New York history: cultivation was long restricted because the plants can host a disease harmful to white pines, and the state's ban was not lifted until 2003. Grower Greg Quinn helped overturn it; his nearby Walnut Grove Farms now supplies most of C. Cassis's fruit, grown with organic practices. Fermentation, blending and bottling are done by hand, with local sourcing, regenerative-minded growers and waste reduction built into the operation. The resulting aperitifs are not Burgundy cosplay. They are vivid, contemporary Hudson Valley drinks with blackcurrant at full volume and sweetness kept firmly in check.\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/p\u003e","brand":"T Edward","offers":[{"title":"Default Title","offer_id":62367830736952,"sku":null,"price":21.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0630\/8711\/6344\/files\/Cassis_Spritz_4pk.jpg?v=1787184480","url":"https:\/\/doctorbirdmarket.com\/products\/cassis-sparkling-blackcurrant-aperitif-4pk","provider":"Doctorbird Market","version":"1.0","type":"link"}