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This dry, spicy vermouth is chock full of the flavor of orange citrus and warm spices, with an earthy bitterness that makes it an amazing aperitif to open up your palate before a good meal.

It starts with the same North Fork Chardonnay used in Atsby's more traditional white vermouth, Amberthorn, but then it's steeped with a complex mix of botanicals, ranging from cardamom, orange peel, peppery nigella seeds and nutmeg (traditionally used in red vermouth), to the much more unusual wild celery and shiitake mushrooms, which add a hint of savory and umami to the mix. After it's filtered, it gets an infusion of caramel made from Muscavado sugar (just enough to balance the bitterness) and a warming dose of apple brandy from Upstate New York.

What's up with armadillos? Atsby founder Adam Ford is a fan of them (he actually had an armadillo groom's cake when he got married, just like in "Steel Magnolias"), and this Vermouth is in part a tribute to unusual passions – like Adam's passion for getting Americans to drink vermouth!

He was inspired by the kind he drank in Europe, but rather than just imitating what had already been done, he set out to create vermouths for the New World.


Maggie Hoffman, drinks editor at Serious Eats, recommends enjoying this on the rocks with a few drops of Campari, so it's "slightly bitter and slightly sweet, with just the right spice to get you daydreaming about crisp autumn nights."

ABV: 16.0%
Distillery: Not specified
Age: Not specified
Region: Not specified
Volume: 750.0
Availability: In Stock

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