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

Wermoutte #8, the first ever batch of RED vermouth sold by Goutte Team. We are over the moon to share this with you, and in love with how this batch turned out.

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 800m2 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 Weinhof am 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 use our homemade alcohol, because our partners are the owners of a still and they produce different kinds of 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, try it in a Manhattan or a negroni.

Total residual sugar: 10g/L

Total sulfur: 29mg /L