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 “… wonderfully idiosyncratic, militantly natural and local – Eric Asimov

  • apple mint label art
    APPLE MINT Spring in a bottle, made almost entirely with weeds. Just roots, leaves and bark. Simple, fresh and green.
  • beet eucalyptus label art
    BEET EUCAPLYPTUS 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.
  • Cherry
    CHERRY 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.
  • hops lable art
    HOPS 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.
  • pear ginger label art
    PEAR GINGER 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 label art
    RHUBARB A mid-June baby. I wanted to make something that let rhubarb be its true unadorned self — tart and delicious.
  • serrano chile label art
    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 label art
    WILD FLOWER Made early August, using mostly flowering vegetables and edible flowers (calendula, fennel flowers, lovage flower).
  • wild raspberry label art
    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.

 

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