In the rolling fields of our Herefordshire farm, grows a tiny currant. Rarely seen and little known, this succulent fruit is harvested under the summer sun and carefully crafted into the very finest cassis. At White Heron we use a technique similar to winemaking in order to perfectly capture the intensity of freshly picked British blackcurrants. Once the blackcurrant juice has fermented naturally with champagne yeast, we blend it with a little vodka to fortify and add sugar to bring out the rich fruity flavour.

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