Every vermouth maker tightly guards their own recipe, and since we think ours is the best, we’ll be taking it to the grave. But we will tell you that Atsby uses more than forty botanicals, including wild celery, nigella, shitake mushrooms, Chinese anise, and hand-crushed nutmeg. We brought a serious love of chemistry, food lore, and culinary inspiration to the process. The result is a botanical blend that causes the flavor to hit your tongue sweet first, before seguing into sour, then salty, then bitter, and finally coating your mouth with a warm, savory umami feel.