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Tasting Notes: Floral and citrus forward, with a soft touch of honeyed sweetness and subtle herbal undertones. It is bright and sunlit evoking California’s citrus groves and wild botanicals of its dry coastal garigue. Vibrancy quickly leads to a refreshing and pleasantly bitter finish, like the last light of a California afternoon.
At the base of the vermouth is a wine made from an eccentric and floral grape variety called Malvasia Bianca. The grapes were grown in Paso Robles, then harvested and fermented into the base wine in fall. The wine was fortified with a local brandy infused with a blend of structural botanicals, then given a touch of sweetness from a local clover honey. After fortification the vermouth was sent back to barrel to rest and allow the structural botanicals to integrate. Once the hills went green and the Central Coast was in full bloom, the next step was to forage and source floral, citrus and aromatic components from surrounding hills and farms with the help of a few friends. These aromatic components were then cold infused right before bottling to obtain optimal freshness and intensity. The vermouth was then separated and immediately bottled to share with you!