Finnriver Farm and Cidery’’s Black Currant is a liqueur rooted in brandy, made by a farm-based cidery and masquerading as a fruit wine. Over in Chimacum, on Washington’s Olympic Peninsula, the elixir is born of fermented organic black currant wine, fortified with custom-distillinged apple brandy, and has made multiple public forays into wine competitions where it has garnered fruit wine awards. That said, it maintains a proof of 37 and a flavor profile capable of standing up to the heartiest base spirits.
The opaque amethyst-purple liqueur displays wildflower honey-like sweetness, and the pure jam present in the aroma is heightened on the palate. Overall, this is a no-nonsense hit of rich, heady fruit, with a finish that reflects the cherry and chocolate notes in a big, bold Cabernet. Splash a bit in an El Diablo (with reposado tequila, lime juice and maybe ginger beer) or sip it untempered alongside dessert.
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