If you are interested in the back story of why and how we started making vermouth, you can read about it here.

This #7 batch, is the first release of vermouth we do since we have relocated to Germany. We are very excited about it. Upon settling in Hüttenheim, one of the first things we started working on was bringing our giant garden to life, in a field next to the barn. We now cultivate 700m2 of vegetables, fruits, aromatic & medicinal herbs year long. In this garden we grow the majority of the herbs that can be found in the vermouth. Additionally, there were many plants already growing in the Nussbaum area, like lemon balm, sage, lavender, and numerous elderberry tree, which we picked the flowers from. Like the previous ones we did, this vermouth is a photograph of the seasons passing. In the spring, we picked the first round of plants coming alive after the winter months: elderflowers, young mint, lemon balm, pimprenelle, etc. Then in the summer, we steep vermouth, basil, lemon verbena, rosemary, sage, lavender, many flowers, lots of shiso, everything goes.

Additionally, we now use alcohol made on the farm, since our partners are the owners of a still and produce schnapps every year. In this case it was a grape distill made of Silvaner from vintage 2021.

For optimal experience, treat our vermouth like wine. Recork it if you don’t finish the bottle, keep it in the fridge, drink it within the week. At home we enjoy it as an apéritif, on ice with an olive and a splash of olive juice, or sometimes with tonic water. It makes excellent cocktail too, like 50/50 martinis made with a fragrant gin.