Distiller Notes
A wonderful Portland restaurant once suggested that Clear Creek make a liqueur similar to what the French call “Crème de Cassis” from Oregon blackcurrants. Of course they had to do it, and the result is truly wonderful: an intensely tart, lightly sweet, slightly earthy liqueur with huge fruit flavor. The blackcurrants come from a farm less than half an hour from the distillery. They 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.
First prepared by 13th century Italian monks as herbal medicines and elixirs, Liqueurs are distilled spirits that have been combined with flavoring agents. A range of herbs, spices, nuts, fruits and flowers can be used, and a sweetener such as sugar or corn syrup is often added. While typically rather sweet, some examples are herbaceous or tart and pair exceptionally well with desserts or act as a delightful addition to cocktails.