Dry White Vermouth

A blend of 31 different herbs, spices and fruit. Intense rich warming nose reminiscent of cologne, bergamot, bitter orange rind and liquorice. Palate is dry, rich and robust with an underlying spicy bitterness.

Perfect for drinking chilled on its own, paired with a range of cheeses or as an ingredient in classic cocktails.

Quite an extraordinary nose! It's an explosion. Eucalyptus forest at winter dawn, cold mist still ragged in the trees and the crush of eucalyptus leaves under foot; catnip; gentian violet and old-fashioned fabric plaster/Band-Aid on a scraped knee; fynbos on the cliffs of Hermanus in the Cape; crushed turmeric root. And then even more extraordinary on the palate. Hands-down the most elegant, refined, complex, racy, wine-like dry white vermouth that I have tasted. The palate baseline fruit is almost Riesling-like – lime, green apple and white grapefruit – pierced by a helix of prismatic flavours: Seville orange peel, tangerine oil, cumin seed, turmeric root, lemon, white pepper, fresh rosemary, cut green grass, chamomile, jasmine, nepeta. There is fantastic precision, length, crystalline delicacy, arrow-like focus. I couldn't bear to put this in a cocktail. I don't even want to share the half-bottle I'm tasting it out of! This is fine-wine quality – leave the garnishes on the chopping board. GV (TC) 18 points Jancisrobinson.com