Well it's purple and yes it's sour.

Sweet Berry smell and taste with a lovely sour finish

Such colour! Solid ruby with an almost luminous thin head. Cassis is known for its use in cocktails or added to champagne traditionally, I don't know if I've ever had it so I guess a reference to Ribena might occur! On the nose it's got the familiar sour base from holy goat but this time it's not just the base golden sour, it's been attacked by tons of blackcurrant. First sip is proper sour indeed and at first it's like any other sour until you can pick up on the differentiator, which grows with each moment. The base sour is rich enough already with stone fruit like peach and sharp like grapefruit as per but the blackcurrant really shines through and makes this brew overall complex and a tongue batterer! Does it taste like Ribena? No, not really, Ribena is sweet and watered down once you drink it, I suppose it's closer to neat cordial but even then no, because this isn't sweet and the sourness doesn't reduce much if at all. Some sours only stay sour for a couple of sips then your acclimatised, this one is sharp throughout. It's almost refreshing, if it weren't for the extreme levels of sharpness and taste assaulting you. It's luscious in it's own way and from my limited experience with cassis I'd say this brew is most akin to it. You probably could mix this with champers too! It's not the most complex ever from Holy Goat, as it's not barrel aged and it's only got one adjunct. But as always, it's local produce and high quality. And as always, it's great. All hail the kings of the wild mixed fermentation sour, Holy Goat!