DISTILLERY NOTES

This Arancio Vermouth is made from naturally fermented skin contact Pinot Gris from the Similkameen Valley. The wine was macerated with lavender and chamomile and the spirit base was macerated with rhubarb root, lavender, chamomile, sweet cicely root, yarrow flowers, and arugula flowers from Puzzlegrass farm on the Naramata Bench.

A small amount of the bitter orange peel and kola nut was added halfway through the maceration period. Local honey and organic sugar were both used to sweeten this. The result is a luscious fruity sweet vermouth that finishes with herbal complexity and texture.

BC SPIRITS NOTES

Brand new from Shaun at Marrow Vermouth, this leans into the skin contact Pinot Gris heavily. While most macros producers care very little about wine quality, Marrow pairs wine with botanicals to create an aromatic and fragrant vermouth that is perfect to keep chilled and pour over the rocks with a slice of lemon. The wine is an amazing back bone to the fruity and fragrant botanicals that are infused into the mix, I find that this is by far the best expression from Marrow yet.

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BC Spirits "Spirits of the Week" #4 - Marrow Arancio Vermouth

Shawn Soole