This small-batch Californian-made vermouth is crafted with a base of winemaker Dewey's vermentino and carignan, along with botanicals such as coriander, thyme, wormwood, sour orange, dried CA orange, gentian, and rose, just to name a few. These botanicals are steeped in brandy for 30 days, then blended and sweetened with pure cane sugar, with no sulfur added. Winemaker Charlie enjoys it in classic cocktails, while Emma says she's all about having it "on ice with soda water and an orange wedge or an olive or both!". Special stuff.