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British Cassis by White Heron

Lyonshall

Jo’s family have been growing blackcurrants for over 100 years. Most of the crop goes to Ribena but 10 years ago Jo decided to start using some of the crop to make Cassis and that’s when British Cassis was born. Jo wanted to use the family crops to create a modern twist on the traditional French crème de cassis. By using methods similar to wine production rather than distillation, she created this fresh, punchy British alternative, and British Cassis was born.

We're not the only ones who love them!

The Guardian described their cassis as having "an incredibly pure hit of fresh blackcurrant fruit".

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British Cassis
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