Cuvée Rouge Casca

A Distillate-Built Red. Cuvée Rouge Casca is a rouge-style beverage from A.I.R. Distillations, classified by the producer as a rouge-style culinary distillation and positioned as a red cuvée alternative. It is built rather than dealcoholized: the drink layers cascara distillate over red-grape must and verjus, in keeping with A.I.R.'s broader approach of composing new beverages from distillates and grape components instead of removing alcohol from wine. According to the producer, the beverage carries secondary and tertiary aromas rarely found in alcohol-free reds.^[1]

Name. The name Casca refers to cascara, the dried coffee cherry, which sits at the center of the beverage's botanical identity.^[1]

Red-Grape Must — Vinous Base. Red-grape must, never from concentrate, forms part of the beverage's base. Across its range, A.I.R. uses grape components and verjus to lend body and a wine-like fullness of flavor and texture.^[1]

Specialty-Grade Decaf Coffee — Body. Specialty-grade decaffeinated coffee lends body and an oaked mouthfeel to the beverage.^[1]

Nose. The nose shows wild cascara coffee-cherry edged with forest berries.^[1]

Palate. The palate is red-fruited, showing blackcurrant and sour cherry with hints of cacao.^[1]

Structure. The finish is woody, dry, and tannin-rich, leaving the palate clean.^[1]

• Body: builds on body from specialty decaf coffee
• Tannin: tannin-rich finish
• Length: woody, dry finish that leaves the palate clean

Temperature. Serve at 16–18°C.^[1]

Glassware. Serve in a Burgundy bowl or universal red glass.^[1]

Shelf Life. Store in a dry, dark place.^[1]

Specifications. Cuvée Rouge Casca is a rouge-style culinary distillation and red cuvée alternative from the ALTER CUVÉE collection.^[1]

• Classification: rouge-style culinary distillation / red cuvée alternative
• Format: 750 ml bottle
• Servings: 6 to 7 per bottle, 110–125 ml per glass
• Price: $22.00 USD

Production. Cuvée Rouge Casca is produced by A.I.R. Distillations, based in Antwerp, using its cascara distillate technique. A.I.R. is vertically integrated from field to distillery, distilling botanicals alcohol-free and blending them in-house.^[1]