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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. 

Causes & Cures Vermouth

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, or Sweet Red Vermouth 

Served straight on ice, with a twist of orange

Torn bay leaf optional

 

WHITE NEGRONI 

60ml Sipsmith Gin 

30ml Causes & Cures Semi Dry White Vermouth 

15ml Gentiane Salers (or any other gentian-based aperitif

Stir with ice for 30 seconds and strain into a chilled champagne coup

Garnish with a lemon twist

 

YARRATINI - View recipe here

FRENCH KISS 

Mix equal measures of Causes & Cures Dry White and Sweet Red Vermouth

Served in a tumbler over ice

Lemon twist

 

APEROL 86 

Equal parts of Aperol, Cointreau and Causes & Cures Dry White Vermouth 

Shaken with ice, strained into chilled martini glass

Garnish with strawberry 

 

VESPER MARTINI 

60mL Sipsmith Gin 

30mL Sipsmith Vodka 

30mL Causes & Cures Dry White Vermouth 

Shaken with ice, strained into chilled martini glass 

Garnish with a twist of 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.