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A conversation about currants grown and drinks made in the Hudson Valley between purveyors Greg Quinn of CurrantC, Ute Londrigan of Heimat New York, Branchwater Farms' Kevin Pike, and vintner / viticulturist Stephen Casscles. Held at Branchwater Farms, this episode of DotE was co-hosted by Carlo DeVito. It explores the history, techniques, tastes, and uses of berries harvested from the Ribes genus. Produced by David Furer, Carlo DeVito, Matty Rosenberg, and Jennifer Hammoud at Radio Free Rhinecliff.
Furer, Casscles,Londrigan, Pike, Quinn, and DeVito
Currants have had a tasteful, if troubled life, in New York State. A great source of antioxidants and vitamin C. And their are mnay lovely products that come from currants including fruit juice, eau de vie, and cassis. Quinn was responsible for overturning a 100-year ban on currants, and returning currant farming back into New York State.
In 2002 J Stephen Casscles, then a counsel for the New York State Senate, and a winemaker, worked with Quinn, who hailed from the Hudson Valley, to overturn a 100-year ban on the growing of black currants. Quinn was the passionate driver in this quest. Black currants had been run out of the state by the logging industry at the turn of the previous century when it was discovered they served as intermediate hosts of blister rust, a disease destructive to white pine, a staple of the logging industry. Over the years research proved that certain conditions had to exist for this to be true, and new, disease resistant berries were introduced many years later. The science behind the ban was now completely obsolete.
Quinn worked with Steve McKay of Cornell Extension and Casscles to overturn the ban.
“He said, ‘'We've got to do something,’” recalled Casscles, who was then counsel to State Senator William J. Larkin Jr., who introduced the bill that overturned the ban in 2002. “He came up here, and he would talk to anybody who would listen,” continued Steve.
The two succeeded. Since then, currants have become a big crop in the Hudson Valley, and Hudson Valley artisanal cassis and eau de vie have become one of the signatures of the Hudson Valley.
Heimat Black Currant Handcrafted Liqueur is an exceptional cassis-styled currant based product, reminiscent of Chambord, for example. Ute Londrigan's liqueur is a slightly sweet and tart dark berry flavored elixir, that is brimming with flavor. Excellent by itself (like a port, for example), it is also an exceptional cocktail ingredient, perfect for Kir or Kir Royale, or dozens of other complex and delicious cocktails. Absolutely fantastic!
CurrantC is the juice produced by Greg Quinn. It's absolutely delicious. Tart, with a hint of sweetness, it is refreshing and it is quaffable. Super high in vitamin C and antioxidants, it's also incredibly healthy for you as well!
Last, but certainly not least is Kevin Pike's Branchwater Black Currant eau de vie. It is light and easy to drink. The aroma of the currants comes through loud and clear. A great sipping spirit, it is also perfect for cocktails. A wonderul, sophisticated bottling.
Give it a listen!!!!! And give currants a taste!