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2020 San Francisco World Spirits Double Gold Medal Winner A liqueur created from the union of Antonio Nonino’s ancient recipe with the Nonino Family’s experience of the Art of distillation. An infusion of herbs with a portion of UE, Nonino Grape Distillate, aged in barriques. Extraordinary fragrance of mountain herbs. Considered a “bitter” with hints of spice, licorice and herbs.
A bustling seaside resort has grown up around the distillery in the two centuries since it was first built in the fishing town of Oban. The West Highland malt is still produced in the same unhurried, traditional fashion and this 14 year old is a classic w...
•A uniquely Japanese interpretation of vermouth crafted by the Tsutsumi Distillery in the Kumamoto Prefecture in Kyushu, Japan
•Made from a Junmai sake base and fortified with 100% rice-based shochu
•Full botanical list includes yomogi (Japanese mugwort), yuzu, kabosu (a high-acid citrus fruit), and sansho peppercorn
The nose is fruity and yeasty with notes of grapefruit, peach, guava, lavender, and plum; on the palate, the sake base is immediately evident with bass notes of rice, yeast, and faint plum. Yuzu and sansho peppercorn brighten things up, while an undercurrent of yomogi provides earthy grapefruit from beginning to end.
Bermutto, a Japanese phonetic spelling of vermouth, is a novel take on the classic fortified wine using Japanese botanicals. Use this as a functional substitute or addition to dry vermouth or dry sherry to add new depth to cocktails, or try it in a Sonic highball with soda water and tonic!
