In our latest issue, Amy Zavatto explores the history–and temporary death–of the cassis industry in the Hudson Valley. Thanks to the development of fungal-resistant versions of the black currant bush, the dark berry is making a comeback. So far, the results are spectacular. Who could resist a liqueur that, “starts out with a fresh yet almost jammy nose and fills your mouth with big, luscious, sweet, silky fruit, but morphs just before the point of unreasonableness,”? Read more here.
IN OUR CURRENT ISSUE: Black currants spawn a cassis revival in New York
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