Our Creme de Cassis began as an experiment with some unwanted blackcurrants. The exceptional summer of 2018 produced an abundance of blackcurrants, but not all of them had a home to go to. As is our ethos at Ogilvy, we hate to see things go to waste, so this gave us the idea to fuse the unloved blackcurrants with our vodka that we make from our wonky potatoes.
We macerated the blackcurrants in our award winning Ogilvy Potato Vodka, and created Scotland’s first Creme de Cassis. Deliciously rich and indulgent, we think this is a winning combination!
Drink on its own, add to prosecco or even drizzle over ice cream.