Infusion
We wanted to turn vermouth-making on its head
— and up the ante on every ingredient and every flavor. A house is only as solid as the foundation it’s built upon, and so we start with the best basics: Our vintage Chardonnay isn’t a standard flavorless base, but instead a steel-tank fermented, crisp and acidic wine. We add enough botanicals to fill two bathtubs, and let it cold steep in stainless steel tanks. The batches are hand-stirred every day until the flavors have been perfectly infused. Then we remove the botanicals, filter the mixes, and add the brandy. Armadillo Cake gets some caramel and Amberthorn gets honey. Then we let them sit again, for several more months so that the flavors can fully meld.
