Proper between the Middle for Performing Arts and ‘T’ Area because the crow flies, Present Cassis’s distillery is positioned on an agrarian stretch of Salisbury Turnpike in Rhinebeck in a giant crimson barn full with a grain silo. Beginning tomorrow, October 7, the dairy barn will even be open to the general public as the house of C. Cassis’s whimsical new tasting room.
As bucolic as the outside is, the inside is fashionable, vivid, and playful, the design a collaboration between the model’s founder Rachael Petach and her husband Steve Quested, a graphic designer at SET Artistic. Throughout the barn’s present post-and-beam structure, the pair have carved out a whitewashed area on the bottom ground that’s brightened by built-in shelving within the blue hue of C. Cassis’s emblem and full of merch and snacks. Bedrosians tiles beneath the marble bar offset sculptural stools from native wooden store Jack Rabbit Studio. Repurposed classic metal body home windows provide a window into C. Cassis manufacturing area with its shiny metal tanks.
Petach turned accustomed to creme de cassis throughout her time engaged on natural farms in France. Years later in Brooklyn, pregnant and uninterested in unhealthy mocktails, the artist and hospitality business veteran started taking part in round with recreating the cordial of her youth overseas.
Nowadays, many of the berries for C. Cassis are grown at Walnut Grove Farm in close by Staatsburg by Greg Quinn, who campaigned for a decades-long ban on the plant to be lifted. Whereas traditional creme de cassis is made with grain alcohol and carries an ABV of round 25%, Petach’s tackle blackcurrant liqueur is barely calmly fermented and sweetened solely with honey, coming in at a temperate 16 p.c, like boozy wine.
This makes it an important candidate for mixing in different cocktails or pouring over seltzer for a low-alcohol night time. Made with botanicals like cardamom pods, bay leaf, citrus rind, and lemon verbena, the ensuing cordial is much less syrupy and extra herbaceous than its traditional counterpart—nearer to a vermouth or an amaro than the normal liqueur.
At CCTR, guests will have the ability to attempt C. Cassis in varied bespoke cocktails designed by mixologist Natasha David, who bartended at Nitecap NY and penned Drink Evenly. Restricted-edition merchandise like barrel-aged cassis and the canned CC Spritz will even be on provide, in addition to a collection of New York State wine, beer, spirits, and NA drinks.
Katy Moore, whose CV contains Gertie’s and Marlow & Sons, designed a good menu of shareable snacks together with cheese and charcuterie boards, sandwiches, and housemade packaged items.
CCTR can be open to guests on Saturdays and Sundays from 11am-6pm.
C. Cassis Tasting Room (CCTR)
108 Salisbury Turnpike, Rhinebeck