(2017) Jo Hilditch is the founder of this Herefordshire operation, the cassis fermented from locally-grown blackcurrants using Champagne yeast, and using vodka as the fortifying spirit. It certainly has a lovely nose: essence of blackcurrant but also with something fresh and herby, a real English summer hedgerow note. Smooth and creamy on the palate, there's a lovely dryness and hint of sourness to offset the inherent sweetness. It would make a fine kir base of course, but a little could be sipped straight over ice. Price for 50cl.