The Spot You Told Me About is our first ever sweet vermouth recipe.
Made with a base of apples, Gewürztraminer and foraged crabapples.
The botanicals here are: apple blossoms, blue spruce tips and white pine shoots.
We're enjoying this vermouth on its own, over a big ice cube.
When we set out to make vermouth, we knew we wanted to do things seasonally and locally. That meant that instead of following an old world recipe, we looked to the fields and forests around us to find herbs and flowers, aromatic and bitter.
This vermouth is made exclusively with botanicals we were able to find last spring. We aged a portion in a barrel lined with local beeswax for added texture.
What's it like? Roses, cherries and apple blossoms come first in the aroma. Sweet citrus notes are balanced by the light astringency of the spruce.
Overall, The Spot You Told Me About is a thing of beauty. Rosé in colour, sweet in flavour, but nuanced in aroma. It's one of our most unique recipes to date and we're pretty excited about it.
12.1% ABV | 750mL
Ingredients: Crabpples, Gewürztraminer, Cherries, Apple Blossoms, Blue Spruce, White Pine. Gluten free.
Wild fermented. Lasts up to a month in the fridge once opened. Like all vermouth, be sure to refrigerate after opening.
1 part The Spot You Told Me About
1 part Sparkling cider or pét nat (Soma is our fave)
Get your wine glass and add a healthy amount of ice. Pour the vermouth first, then top with the sparkling cider. Give a gentle stir, and garnish with an orange rind.
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1 part The Spot You Told Me About
1 part Tonic (Fever Tree's elderflower tonic is great here)
Build in a Tom Collins or wide mouth goblet. Start with the vermouth, and top with your favourite tonic. Garnish with a slice of blood orange or some fresh mint.
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1 parts The Spot You Told Me About
1 part Gin (Willibald's Barrel Gin has our heart)
1 part Campari
Grab a rocks glass, add a big ice cube and each of your ingredients. Stir, and garnish with an orange rind.
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