When we first ventured out to bars to sample our amaro, bartenders frequently asked us “Do you make vermouth?” We sure heard you and, soon after, started the process to make our own vermouth.
Vermouth is traditionally made with less flavorful white wine, infused with herbs and spices, then sweetened with sugar and fortified with bulk liquor.
To get started, we first had to license a winery because it uses a wine base, not a spirit base. We decided that having both a winery and distillery gave us an advantage and then began to experiment with the process. We had a lot to learn about wine management skills, because working with a wine base is different than working with a spirit base.
We reached out to bartenders to have them author the recipes for us before settling on four.
So what’s different about how we work?
One, we wanted to highlight Washington wine in the vermouth. We chose four varietals to use; they are all from the Wahluke Slope.
But we also wanted to change the process. Working in parallel processes for both the wine and spirit bases, the flavors attach to both which increases the vermouth’s longevity.
Our vermouth is 19.9% ABV–just under 40 proof.
We invite you to try American-made vermouth, one that highlights the wine made here in Washington State, at a value oriented price.