We made vermouth! And then we made vermouth soda.

The base for these cans was Pleased to Meet You - a sweet rosé vermouth we made with apples, cherries, and Sauvignon Blanc. We worked closely with our forager last fall to find a few exciting, seasonal botanicals to add to it.

After making the sweet vermouth we blended it with house-made soda water and let it ferment again before putting into these beautiful cans. These cans have zero residual sugar.

It has the following botanicals: Chamomile, Arctic Rose, Ocean Rose, Tarragon, and Horehound.

What's it like?: Chamomile and lychee dominate the nose here. The flavour is similar to mangosteen, or white citrus with just a kiss of bitter tannin from the horehound. Light fruit acids with a touch of perceptual sweetness make this the perfect summer refresher.

If you'd like a little more bitterness, we'd highly recommend making an Americano cocktail with this. All you'll need for that is:

- 2 parts Vermouth Soda,
- 1 part Campari, and
- an orange twist to garnish.

Just pour everything directly into a glass with ice! Easy peasy.

6.1% ABV | 355mL

Ingredients: Apples, Grapes, Cherries, Chamomile, Arctic Rose, Ocean Rose, Tarragon, and Horehound. Gluten free.

Wild ferment. Zero added sugar. Vegan friendly.

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$500 from this new release was donated to the Indian Residential School Survivors Society.

The IRSSS provides essential services to Residential School Survivors, their families, and those dealing with intergenerational trauma. Their mandate is multifaceted: to assist First Nations Peoples to recognize and be holistically empowered from the primary and generational effect of residential schools by supporting research, education, awareness, partnerships and advocating for justice and healing. The Society assists survivors with counselling, court support, information, referrals, workshops and more.