Craft, small batch Vermouth
MADE IN THE YARRA VALLEY BY WINEMAKERS WITH A CURIOUS SENSE OF SPIRITS
MADE IN THE YARRA VALLEY BY WINEMAKERS WITH A CURIOUS SENSE OF SPIRITS
Vermouth has a long and surreal history, on the fringes of apothecary, art and medicine.
The consumption of fortified wines infused with herbs and roots is believed to have begun in China, dating as far back as 1250–1000 BC. The botanicals were added to wine to make it a medicinal drink.
Vermouth—as a commercial product—originated around Turin, Italy in the 18th century. Shortly thereafter, lighter, drier styles emerged from Chambéry and Marseilles, France in colourless or straw-coloured form.
The word “vermouth” is derived from the German word for “wormwood”, which still remains one of vermouth’s primary infused botanicals.
Over the past year, numerous food and beverage trendspotters have declared a vermouth renaissance. A renaissance owing to our growing fondness for cocktails.
After years of neglect outside France and Italy it is becoming a fashionable drink in London’s hippest cocktail bars, which, as was the case with the gin and tonic revival, appears to be following a Spanish lead.
This craft, small batch vermouth has exacting measures of local and imported botanicals, the most influential on the style being wormwood, juniper, gentian, bay leaf, cinchona and seville orange.
The botanicals are macerated separately in the fortifying spirit (a distillate of the mother wine) and the blended aromatic spirit is then used to fortify the mother wine to 17% alcohol.
The resulting vermouth is racked, coarse filtered and bottled with only a minimal amount of sulphur.
60ml Causes and Cures Vermouth
30ml Lemon Juice
15ml Sugar syrup
Stir in a high glass filled with ice.
Top with soda.
Garnish with a dehydrated orange wheel.
30ml Causes & Cures Semi Dry White Vermouth
30ml Four Pillars Rare Gin
30ml Campari
Stir over ice and strain into tumbler.
Garnish with orange peel and fresh bay leaf.
60mL Four Pillars Rare Gin
30mL good quality Vodka
15mL Causes & Cures Dry White Vermouth
Stir over ice and strain into martini glass.
Garnish with a thin lemon peel.
60ml Causes & Cures Vermouth
30ml lemon juice
20ml sugar syrup
2 dashes Angostura Bitters
1 bay leaf
1 egg white (optional)
Add all ingredients to a cocktail shaker
and shake without ice.
Add ice and shake vigorously.
Strain into a tumbler over ice.
Garnish with bay leaf.
Causes & Cures is distributed nationally from the winery.
Tel: 03 5962 6111
mail@giantstepswine.com.au
. . . to our online store, please note that orders must consist of multiples of six bottles. They can, however, be a mix of of our great vermouths.