Method Vermouth was developed by Cory Fitzsimmons and Jess McGlinchey. Cory is an accomplished bartender with over a decade behind NYC bars, as well as being former Head Bartender at Union Square Cafe. Jess, a former biological oceanographer, joined the bar team at USC where she brought a scientific rigor to their experimentation and refinement. Twenty-nine roots, herbs, flowers, seeds, and spices marry with a blend of wine and brandy from the Finger Lakes of New York. A traditional Torino-style vermouth made with NY wine and spirit, aromas of warm hard spices, caramelized citrus, and an array of herbs and florals are layered over a robust wine base with a pleasantly long finish.