C. Cassis Will get a Tasting Room in Rhinebeck

Proper between the Heart for Performing Arts and ‘T’ House because the crow flies, Present Cassis’s distillery is situated on an agrarian stretch of Salisbury Turnpike in Rhinebeck in an enormous purple barn full with a grain silo. Beginning tomorrow, October 7, the dairy barn can 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, brilliant, and playful, the design a collaboration between the model’s founder Rachael Petach and her husband Steve Quested, a graphic designer at SET Inventive. Throughout the barn’s current post-and-beam structure, the pair have carved out a whitewashed house 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 house with its shiny metal tanks.

Petach turned conversant in 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 trade veteran started enjoying 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 evenly fermented and sweetened solely with honey, coming in at a temperate 16 %, like boozy wine.

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This makes it an ideal 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 standard 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 Frivolously. Restricted-edition merchandise like barrel-aged cassis and the canned CC Spritz can even be on provide, in addition to a collection of New York State wine, beer, spirits, and NA drinks.

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Katy Moore, whose CV consists of Gertie’s and Marlow & Sons, designed a good menu of shareable snacks together with cheese and charcuterie boards, sandwiches, and housemade packaged items.

CCTR shall be open to guests on Saturdays and Sundays from 11am-6pm.

C. Cassis Tasting Room (CCTR)
108 Salisbury Turnpike, Rhinebeck