Vermouths are often thought of only as an ingredient of mixed drinks such as a Manhattan or Negroni, (great!), but it is more versatile than one might imagine. This aromatic elixir is made from Macabeu grapes, darkened with unripe dried green walnuts, and macerated with over 150 local herbs, then aged in barrel for 6 months in a solera system. Not overly sweet or syrupy, you’ll experience pungent aromas and flavors of cola, root beer, candied fig, oranges, cloves, cinnamon, rosemary, and ginger. In Spain, Vermut is routinely drunk on the rocks, possibly with some soda water, a wedge of orange and green olives. The orange wedge is a natural complement to the citrus notes of the vermouth. Add it to prosecco for a great brunch cocktail, warm it with a cinnamon stick for a party around the fire or turn around the classic Hanky Panky (equal parts Gin & Vermut with two dashes of Fernet/Amaro) by swapping out the gin for Mezcal. It’s fun in a bottle, and that’s what its all about.