The sophisticated
BRUT. Cassis
Blackcurrant meets dry apple. No sugar in between.
Flavor Profile
Dark fruit. Dry finish.
Base
Dry-fermented Flemish apples with blackcurrant juice added post-fermentation
Taste Journey
Dark berry upfront — tart apple middle — bone-dry finish with blackcurrant tannins
Sweetness
Bone dry — blackcurrant adds tartness and color, not sugar
Mouthfeel
Medium carbonation, slight tannic grip from currants
Not Like
Sweet berry ciders, fruit beers, rosé, sangria
More Like
Dry vermouth meets tart berries. Crème de cassis without the sugar. Concentrated but not sweet.
Specs
The details
What it is
Dry cider infused with Belgian blackcurrant juice. Not sweet berry cider. Not rosé. Tart dark fruit on a bone-dry apple base. Complex flavor without added sugar.
Why dry matters
Blackcurrants are naturally tart, not sweet. They add depth, color, and tannic structure without needing sugar to balance them. We pair them with dry apple because both can stand on their own. Together, they're better.
How we make it
Ferment the apples completely dry. Add blackcurrant juice post-fermentation. Let the tartness of both ingredients speak for themselves. Can it cold. No sugar added at any stage.
Who it's for
For people who drink Campari, not Aperol. Dry vermouth, not sweet. The ones who want complexity, not comfort.
