Appearances May Be Deceiving Except For White Heron British Cassis

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The story behind the making of White Heron British Cassis is as sweet and unique as the blackcurrant it contains.

Before starting the production of the British cassis (or blackcurrant alcoholic fruit mixer, 13% abv), Jo Hilditch used to send her blackcurrant crop had gone straight to Ribena. However, after tasting the French crème de cassis during a trip to France, she thought of keeping some of her own crops and use them to make her own Cassis, a British one.

After all, Blackcurrants have been grown on the White Heron Estate in Herefordshire by Jo's family for 140 years. The soil is quite rich and gifts excellent berries, which are pressed on the day of harvest precisely to capture their tasty flavor

While tasting the French Cassis, Hilditch found the profile to be just fine, only a little too sweet. This is why after fermenting the fruit she decided to add champagne yeast and just a little sugar which makes it yield an incredibly pure hit of fresh blackcurrant fruit.

After getting on with the production of British Cassis in 2005, now Hilditch not only makes 10,000 bottles of her cassis a year, but also tall, slim bottles of framboise, poire and fraise versions, too.

Moreover, she founded a whole new company called White Heron Brands,that will re-launch her blackcurrant liqueur in new premium 500ml and 200ml bottles.

While the liqueur has been a fixture in the farm shop and deli market for several years, Hilditch said her appearance on BBC TV programme Dragon's Den had inspired her to pursue a new marketing strategy.

Hilditch is, in fact, looking at expanding towards the bar and restaurant market. The company’s production site has been upgraded to face the newly established challenges and objectives and to eventually pursue more retail sales and export customers.

The methods employed for the creation of this liquor are comparable to wine production rather than distillation. Hilditch started out by selling her product to local delis but it wasn’t long enough until regional and national papers started turning their heads at her enterprise.

After taking over her family farm upon the death of her father, her product reached a major wave of success and appreciation that culminated in the winning of two gold stars in 2009 at the Great Taste Awards. Moreover, a wine buyer from Fortnum & Mason decided to stock the cassis nationwide.

This tasty liqueur is also quite versatile and can be paired with a long list of drinks. With a 50ml Vodka, 25ml British Cassis and Liquorice paint all you have to do is pour the British Cassis and vodka over ice in a cocktail shaker and indeed shake. It won't be long until you’ll be able to enjoy a fine Blackcurrant Martini.

If you fancy a nice Bramble, however, take 20ml British Cassis, 40ml Gin, 15ml Lime juice and 15ml Sugar syrup, then pour the gin, lime juice and sugar syrup into a shaker, half-fill it with ice, and shake until ice cold. Crush some ice and put into an old-fashioned rock glass before straining the mix into in. Drizzle the British Cassis over the top so it trickles through the ice. Fresh or frozen blackcurrants and a slice of lemon should be your choice for an elegant finish.

White Heron British Cassis is not only a tasty beverage, it’s the product of entrepreneurial insight and day to day labor. The elegant profile of the bottle shows its sophistication and finesse through golden lettering, however what’s inside is just as bit as elegant and sophisticated in taste as its exteriors.

You can have a bottle of White Heron British Cassis for $30.