Christopher Kompanek
July 25, 2013
New York Post
If a classic six and a loft had a love child, it might look like Adam Ford’s three-bedroom, three-bathroom condo, which sits near the entrance to the Holland Tunnel.
“I like the area because it still has a raw and industrial feel,” says Ford, 37, a lawyer and the founder of Atsby Vermouth, a company that produces the fortified wine on the North Fork of Long Island.
June 30, 2013
Drinking In America
We recently mentioned the American Vermouth Revolution, and felt like we didn’t do it justice. To dig a little deeper, we reached out to American Vermouth expert, Adam Ford, the founder of Atsby Vermouth.
Atsby made a splash at the 4th Annual Manhattan Cocktail Classic, and differentiated itself with its “new world” taste. It’s available in select states (MA, TN, IL, TX) for now, but we’re hoping it will make its way across the country soon.
By Linnea Covington
May 17, 2013
Forbes Travel Guide
The cocktail scene in New York has been growing for years, and in this fair city we have some of the best mixologists and drink gurus in the world. From May 17 to 20, these experts will gather at this year’s Manhattan Cocktail Classic (MCC) to dish out their knowledge, skills and thoughts on imbibing today. With dozens of events and sponsors, there’s plenty to keep you occupied. Here’s the scoop on five events hosted by the MCC’s professional tipplers, along with their go-to spots to enjoy a solid drink in the Big Apple.
By Amy Zavatto
Winter, 2013
Edible East End
Adam Ford—his boyish face looking like he may well have just walked off Stand by Me central casting —doesn’t appear to be the kind of guy who’d spend a portion of the first decade of his adult life hanging out with Zapatista guerillas in Mexico, among other adventures. With his neat, court-ready dark-blue suit, and un-ironic, utterly un-hipster manner, this attorney by trade also does not seem like the guy you’d expect to lead the charge for New York–made vermouth, made on Long Island and crafted with grapes from two New York wine regions. It’s the first this state has ever seen. But that’s what makes both Ford’s story and the initial aromatic, flavor-packed release of Atsby as refreshing and appetite-whetting as, well, an aromatic aperitif.
By Bonnie Burke
May 28, 2013
Men’s Journal
The Cunning Little Vixen
This drink puts a worthy vermouth at the front, balanced by a splash of bourbon and fresh blackberries.
By Elva Ramirez
May 20, 2013
The Wall Street Journal
What’s the hardest thing about throwing a party for over 3000? Getting the glassware.
By Meghann Foye
May 20, 2013
Redbook
At this weekend’s Manhattan Cocktail Classic, many drinks were thrown back, recipes exchanged, and new artisanal spirits tested in order to find the biggest bar trends of the season. (We’ve got a tough job here at Redbook, we know.) To our total surprise, one drink stood out as our new favorite summer sipper: Atsby Vermouth, which represents a whole new class of “American” or “new” vermouth, made from local ingredients in small batches here in the States.
By Amy Zavatto
Published May 24, 2013
Fox News
Handcrafted cocktails have been all the rage for years now. Farm-to-table ingredients are more important than ever and bartenders are mixing exotic drinks with as much attention as a James Beards-rated chef.
April 2013
People Magazine
“Ordering elaborate drinks was the cool thing to do a few years ago-the more ingredients, the better. But simpler cocktails are making a comeback. From the Old Fashioned to the Negroni, people are going for streamlined favorites. Even vermouth, a traditional mix-only spirit, is now being sipped straight as flavorful new brands like Atsby and Imbue make their mark.”
By Erica Duecy
February, 2013
Sipping Notes
If I handed you an aperitif that started out with cardamom, cinnamon, and caramel notes, followed by a slightly astringent spice tea-like quality in the mid-palate, with a long, citrusy finish, would you think it was vermouth? Probably not. I’ve been testing Atsby Armadillo Cake out on friends, and not one has guessed that it was a vermouth. Which might be a good thing.