What started as an experiment with blackcurrants in the summer of 2018, ended in the creation of first Scottish creme de cassis. Macerating Scottish blackcurrants into Ogilvy potato vodka resulted in delicious, rich and indulgent liqueur.
Choosing a selection results in a full page refresh.
Press the space key then arrow keys to make a selection.
USE LEFT/RIGHT ARROWS TO NAVIGATE THE SLIDESHOW OR SWIPE LEFT/RIGHT IF USING A MOBILE DEVICE