Spring in a bottle, made almost entirely with weeds. Just roots, leaves and bark. Simple, fresh and green.
A naturally colored (and often brilliantly hued) vermouth celebrates what’s being harvested locally during the winter in New York state. Tastes like dirt in the best way.
Represents the transition from summer to fall. Cherries are macerated with their pits to extract a maximum of flavor, which is a very traditional method of making digestifs, amari, et cetera. A naturally red vermouth.
In late August, we trek out to Farm to Pint, a sustainable 1-acre hops farm on Long Island, and pick up the hops that go into this bottling on the same day they're harvested to ensure ultimate freshness.
Made in late autumn and early winter when the juniper and rosehips are fruiting, composed of a combination of farmed and foraged pears. Dry but rounded and fruity.
RHUBARB A mid-June baby. I wanted to make something that let rhubarb be its true unadorned self — tart and delicious.
SERRANO CHILE/LAVENDER A base of late harvest wine, with 300 chili peppers per batch for nicely balanced sweet-spicy situation. Made at various times of year.
WILD FLOWER Made early August, using mostly flowering vegetables and edible flowers (calendula, fennel flowers, lovage flower).
WILD RASPBERRY Made over a few weeks in mid-summer as the berries ripen, this bottling features both whole berries and raspberry leaves. Another naturally red vermouth.