C. Cassis Blackcurrant Spritz Sparkling Blackcurrant Aperitif 12oz can

Name: C. Cassis Blackcurrant Spritz Sparkling Blackcurrant Aperitif 12oz can | Bine & Vine
Brand: Sparkling
Price: 6.99 USD
Availability: InStock

$6.99

C. Cassis Blackcurrant Spritz

Sparkling Blackcurrant Aperitif

Made in Rhinebeck, NY, the CC Spritz starts with the 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.

A dark ruby blush with remarkable depth, the C. Cassis Blackcurrant Spritz highlights the naturally tart, earthy character of blackcurrants, lifted by sparkling bubbles that make the floral botanicals—cardamom, verbena, bay leaf, and citrus peel—even more vibrant. Clean, simple ingredients deliver a ready-to-drink cocktail that tastes like the fruit itself: tart, herbal, and bright. Effortless and refreshing, it’s perfect straight from the can.

5.4% ABV

Categories: Sparkling, Sparkling Red Tags: Apertif, Blackcurrant, Fruit Wine, Maine, Organic, Sparkling Fruit Wine, Sparkling Wine, Sustainable, Vegan-Friendly

C. Cassis Blackcurrant Spritz Sparkling Blackcurrant Aperitif

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.

Outlawed berries.
Blackcurrants, prized for their bold, tart flavor and health benefits, have been enjoyed across Europe for centuries. In France, they star in the classic crème de cassis, while in the UK they flavor jams, candies, and the wartime staple Ribena.

But in the early 20th century, blackcurrants were banned in the U.S. due to a threat to the logging industry, causing the fruit to fade from American life. That changed in 2003 when New York botanist Greg Quinn helped lift the ban. We now buy much of our fruit from the same botanist!