A vibrant, bittersweet red vermouth. The base recipe is an infusion of several key botanicals including rhubarb root, orange and wormwood. The infusion is blended with English wine and fresh foraged botanicals including nettle, pine and rosemary. The vermouth is then gently sweetened with demerara sugar.

For a perfect aperitif, enjoy over ice with a splash of soda and a wedge of orange or an olive. Its also a wonderful alternative vermouth in classic cocktails like a negroni or Manhattan.