Blackcurrant Liqueur
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About Our Blackcurrant Liqueur
Blackcurrant Liqueur — A Rich & Fruity Scottish Cassis
Our Blackcurrant Liqueur is made using blackcurrants grown by Julie and Andrew Husband at East Adamston Farm in Fife — a short drive from our distillery in Tayport. Two family businesses, one county, one liqueur.
The fruit is macerated carefully to capture the blackcurrant at its most vivid: the tartness, the depth, the natural sweetness that no flavouring can replicate.
At the 2024 Great Taste Awards — the most recognised food and drink accreditation in the UK — the judges gave it two stars and wrote: "A deep, wine-coloured drink reminiscent of pinot noir. Beautifully fruity and unmistakably blackcurrant, bursting into life at the back of the tongue. The texture is rich and accomplished. Bravo."
It also holds a Great Taste Award from 2020.
Perfect for a classic Kir Royale, over ice cream, or sipped slowly on its own. Looking for a gift? Our Blackcurrant Liqueur Gift Set includes prosecco and Drinks Bakery biscuits — everything for a Kir Royale, beautifully packaged.
Perfect Pairings
Tasting Notes
Nose
Intense aroma of ripe blackcurrants, with a fresh and vibrant berry character. A delightful, clear, and bright fruitiness makes it instantly inviting.
Palate
A beautifully fruity and authentic blackcurrant flavour, delivering a rich sweetness balanced by a touch of tartness. The texture is smooth and velvety, with natural berry notes shining through.
Finish
Long and elegant, with a clean fruit-driven finish. The balanced sweetness and tartness linger, making it a truly moreish and refreshing liqueur.
How to drink
Tayport Gin Sour
1. Chill the Glass
Fill your serving glass with ice while you prepare the drink.
2. Shake the Ingredients
In a cocktail shaker, combine:
- 50ml gin
- 25ml fresh lemon juice
- 20ml simple syrup
- (Optional) 1 egg white for a silky texture
Dry shake (no ice) for 15 seconds if using egg white, then add ice and shake again for about 30 seconds until well chilled.
3. Strain and Garnish
Empty the ice from your glass and double strain the cocktail into it. Serve straight up. Garnish with a lemon twist, and if using egg white, a few drops of bitters for aroma and flair.
