A wonderful Portland restaurant once suggested that to Clear Creek to make a liqueur similar to what the French call “Crème de Cassis” from Oregon blackcurrants.

The result: an intensely tart, lightly sweet, slightly earthy liqueur with huge fruit flavor.  Blackcurrants are sourced from a farm less than half an hour from the distillery, and arrive at the distillery still warm from the sun, with their woody little tops still attached, and are immediately dumped into Clear Creek’s clear, un-aged brandy. After months of maceration, the solids are pressed off, and some sugar is added.

Put a splash of Cassis Liqueur in your bubbly and you’re immediately transported to the Parisian cafes that made classic Kir and Kir Royale (cassis in white wine or champagne, respectively) so popular.

METIONS AND AWARDS

“Rich aromas of Cabernet Sauvignon with flavors of sun-ripened black currants; beautiful balance and freshness. Drizzled over lemon pound cake; mixed in a Kir Royale.” Doug Paulding, Sante, June 2008

Cassis Liqueur

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