When we set out to make vermouth, we knew we wanted to do things differently.
Instead of following the standard recipe of imported herbs and spices, we chose to use fresh, seasonal flowers and botanicals—layered on a base of responsibly grown, local fruit.
The Spot We Dreamt About is our first dry vermouth.
Juicy and herbaceous, this aperitif pairs foraged apple blossoms with citrusy white pine shoots and blue spruce tips. The base is a blend of Gewürtztraminer, Montmorency cherries and crabapples. And a portion of it was aged in a barrel lined with spruce resin and beeswax, for added texture. – Revel Cider Co.