Description

A herbaceous, floral white vermouth. The base recipe is an infusion of several key botanicals including lemon verbena, liquorice root and meadow hay. The infusion is blended with English wine and fresh foraged herbs and flowers including thyme, meadowsweet and dandelion. The vermouth is then gently sweetened with honey.

A delicious, light aperitif best enjoyed over ice with a peel of lemon or fresh herbs picked from the garden, or tall with tonic as a stunning V&T.

Contains: Sulphites