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Craft, small batch Vermouth

 

 MADE IN THE YARRA VALLEY BY WINEMAKERS WITH A CURIOUS SENSE OF SPIRITS 

 

A LONG AND SURREAL HISTORY

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.

 

WHY VERMOUTH IS NOW THE DRINK DU JOUR 

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. 

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Made from hand-picked, biodynamic viognier grapes, whole bunched pressed and wild fermented in French puncheons and barriques. 

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.

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RECIPES

 

CAUSES & CURES APERITIF / DIGESTIVE 

Serve 60 mL Causes & Cures Dry White Vermouth

Pour into a tumbler filled with ice

Garnish with Orange slice and Bay leaf

 Causes & Cures Collins 

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

YARRATINI - View recipe here

Causes and Cures Spritz

45ml Causes & Cures Vermouth

45ml Sparkling wine

45ml Soda water

Add all ingredients to a wine glass,

add ice and stir

Garnish with orange slice and bay leaf

 WHITE NEGRONI 

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

 VESPER

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

CURRENTLY FEATURING AT

  • Ombra
  • The Gin Palace 
  • Prince Wine Store
  • Lilly Blacks
  • Captain Baxter
  • Ladro
  • Saint Crispin/Thomas Olive
  • Blackhearts & Sparrows
  • The Firehouse
  • Bad Frankie
  • Romeo Lane
  • Bomba
  • Sun Moth Canteen
  • Uncle
  • Banksii Vermouth Bar & Bistro
  • Bills Bar - WA
  • Must - WA
  • il lido - WA

Also now pouring at Gerald’s Bar, San Sebastián, Spain.

Causes & Cures is distributed nationally from the winery.
Tel: 03 5962 6111
mail@giantstepswine.com.au

 

BEFORE YOU PROCEED . . .

. . . 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.