From the Producer: "The base wine of our Dry Vermouth is a blend of organically and conventionally farmed aromatic white varietals and Pinot Noir blanc. The fortifying brandy is Alambic pot distilled in house from a blend of wines from Pacific Northwest grapes. Barrel aged in mixed French oak."
Mixing Suggestions:Martini,Brooklyn,Vermouth and Tonic, Gibson, Chrysanthemum.
Tasting Notes:Opens with rich aromatics of neroli orange, verbena blossom, and white tea. On the palate, a bittersweet interplay between flavors of absinthe and baking spices is punctuated by juicy citrus notes. The finish is long and balanced, evoking the sweet herbal scent of a Willamette Valley meadow in late summer.