I approached Vault Vermouths with the idea of re-using the gin soaked sloe berries that would usually go to waste once our sloe gin is ready to bottle. They wanted to do a summer styled vermouth that was made using ingredients that would usually go to waste to be more sustainable.
Cue Vault Vermouth x Abingdon Distillery Rose Vermouth.
Using English rosé wine from Westwell in Kent as the base, combined with the last of the Yorkshire Rhubarb, the first of the English strawberries, surplus Gin soaked sloe berries , excess grapefruit, destined-for-waste lemon leaves that arrive with our Amalfi lemons, dandelion, burdock, cassia, cinchona, hibiscus & wormwood. Fortified with unsweetened Abingdon sloe gin.
This is our quintessential British summer drinking vermouth. Fresh, lively and fruit forward with strawberry and rhubarb all over the palate, and a long gentle herbaceous finish. Enjoy straight over ice with a slice of pink grapefruit, or tall with tonic.
Key notes: strawberry, rhubarb and sloe berries
You can read all about Vault here – https://www.vaultvermouth.com/
