Sweet Vermut

A blend of Pinot Noir, Chardonnay and Pinot Gris as the base, with an apple based spirit to fortify. This is version two of Shawn’s first recipe from 2019, meant as a lighter drinking style, a dark rose vermouth. Gentian, Rhubarb Root, Bitter Orange Peel, Chamomile, Lavender, Wild Rose Petals, Yarrow Flowers, Green Coriander
Seed, Kola Nut, Burdock Root, with a new addition of Green Walnuts (unsuitable for tree nut allergies). Reminiscent of chinotto, with a medicinal bitterness from the Yarrow Flower. Rooty and citrusy without being bracing or harsh. Balanced sweetness, with acid that gives a pleasant and long finish. A mellow verm for mellow folks.