I pour purplish red with a creamy pink foam that releases an aroma thick with ripe currants, sharp oak and wild yeast. From those notes, you can probably already guess – I'm a Lambic made with blackcurrants. "Cassis" is French for blackcurrants, which is a classic Belgian favourite, used for centuries as an ingredient in liquors. Like most Lambics, I am spontaneously fermented, then aged in oak casks which gives me a fine, complex fruit character. I'm known worldwide as a sweet and sour Belgian beer with a mouthwatering hit of juicy, dark fruits.