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C. Cassis - Black Currant Liqueur
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Blackcurrants were banned from growing in New York for nearly a century — a farmer named Greg Quinn helped get that ban lifted, and today his Hudson Valley berries go straight into this cassis. Rachael Petach ferments them lightly in Rhinebeck, then folds in whole cardamom, bay leaf, citrus rind, lemon verbena, and local honey with distilled spirits, landing at 16% ABV. The result reads more herbal and vermouth-like than a classic syrupy crème de cassis. Sip it neat, or shake into a bramble, Manhattan, or Negroni.