What happens when you take a farm that's been growing blackcurrants for over 100 years (much of which has gone into Ribena) and turn their expertise to producing a vibrant blackcurrant liqueur or "alcoholic mixer"? Unsurprisingly, it turns out rather well indeed! You may have seen Jo Hilditch on Countryfile or Dragon's Den (where she turned down four offers), but she had been making cassis from her White Heron British blackcurrants for ten years before that. Each bottle contains 95% pressed fruit juice alongside champagne yeast and sugar - nothing else added! Makes an awesome Kir Royale.
Dark and intense blackcurrant, capturing the essence of this fruit with a perfect level of sweetness too (i.e. it's not too sweet).
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Prefer it to the French version everytime!
Absolutely delicious. Nothing else compares to White Heron. 10/10
Absolutely delicious and you can really taste the blackcurrants. Makes a great Kir or Kir Royale. The only major problem is with the bottle! When you pour out the Cassis, it drips down the side of the glass into which you are pouring and down the side of the bottle. Design error??
The absolute best cassis I have ever tasted. I love it in champagne or Prosecco but it is equally delicious with gin too. So rich and fruity it’s an absolute joy to the tastebuds. I was delighted to discover it is made not far from my city too.
It's impossible to convey how intensely 'blackcurranty' this liqueur is. I tried it at a Christmas market and was immediately sold after the first sip. The sweetness/tartness is perfectly balanced, and it's really a completely different creation to a standard cassis. Not only does it make a truly special Kir Royale, but it's delicious to drink neat as an aperitif or a dessert liqueur. If you like blackcurrant, give it a try.
