Mastrogiannis Vermouth
Vermouth is the first project that allowed us to mix elements from both our winery and distillery.
Our Vermouth uses our Rosé for Cure wine, which is predominantly Syrah-based. We then fortified it with our aged Baton Brandy. Using a cold-soak technique for botanical extraction allowed for a slow and mellow infusion of the botanicals.
For the botanicals, we decided to use some of our favorites, this included figs. So two kinds of figs were used (mission and golden) along with wormwood, cocoa nibs, vanilla bean, cinnamon, and wild cherry bark and sweetened with 100% Washington wildflower honey.
The entire blend spent over five months macerating and extracting slowly in stainless steel, and only when we felt it reached the right time we did do a light filtration and bottle it.
Look – Clear, pale rose madder with slight golden hints.
Nose – Cinnamon, dried fig, light strawberry overtones
Mouth – Rich texture with big mouthfeel. Figgy and honeyed sweetness that build brightly early on, followed by a quick, slightly hot, alcohol crescendo, dropping to light chocolately bitterness and a long mellow end.
| Alcohol | 0.00% |
| Volume | 750 ml |
| Country of Origin | UNITED STATES |
| State of Origin | Washington |
| Artificially Carbonated | No |
| Sparkling Wine | No |
I love this vermouth, though it is really unlike any traditional vermouth (of which there are many that I also love). This to me is of the essence of whatever New Wave of vermouth-making is up to – redefining taste profiles, developing new approaches, and keeping the world of aromatized wines (oh, how I hate that term!) vibrant, innovative, and exciting. If I have any critique - the particular fragrant and fruity bitterness that wormwood imparts lies a bit far beneath the rest of the smartly orchestrated flavor profile. But it’s a quibble. The flavor profile of a maker’s mix is ultimately subjective. The maker brings you into his/her world. And I’m feeling very welcomed. This is contemporary vermouth-making at its best. - Nicholas Vroman, Ajimi
Look for a rusty orange hue and allspice and baked apple aromas. The palate suggests mulled cider, with baking spice leading into dried fig and baked apple, leading into hints of dried cherry, waxy honey and cayenne heat on the finish. Sweetened with Washington wildflower honey. — Kara Newman, Wine Enthustiast, 93 pts.
