Made with a base of Flora grapes, a cross between sémillon and gewürztraminer developed at the University of California, Davis, in 1938. Also includes infusions made with Matthiasson’s home-grown blood oranges, sour cherries and cardoons.
Our tasting notes: We’re sipping it straight up on ice, natch, although Matthiasson’s tasting notes suggest that this vermouth also makes a great Boulevardier, Blood and Sand, Negroni, and Manhattan. Lusciously smooth, spicy and dare we say chewy? Just like this tune from Tommy Guerrero:
We purchased this bottle from Kantine.
