Product Description
The result is unique, delicate, and bright. On the nose, you get the savory note of the aromatic tomato leaves. On the palate, you’ll notice the flavor of the young tomato leaves, followed by a distinctly tomato finish that lingers. Perfect in tomato martinis, but can also be used in place of any dry vermouth for a super savory tomato kick. Use it in savory cocktails to amplify umami, or mix it with citrus or fruit flavors to build depth and complexity.
For batch 003, we brought in two types of tomatoes in 2025 - Purple Cherokee Heirlooms for their decadent, savory meatiness, and Early Girl Tomatoes for their concentrated flavor and perfectly balanced acidity. These were infused in grape spirits for seven months before pressing and mixing with our 2024 Mendocino Pinot Blanc. In May of 2026, we picked young tomato leaves (from our friends at Sunray Farm in Sonoma) to infuse, which lend an herbal, vegetal, and almost minty character. That was rounded off with Kombu (a type of seaweed) to give it a touch of brininess and amp up the umami, and a quick infusion of red beets and purple carrots, which impart a deep earthiness and a tinge of color to the vermouth.
The result is rich, umami, and bright. On the nose, you get the savory note of the aromatic tomato leaves. On the palate, you’ll notice the flavor of the young tomato leaves and an umami richness, followed by a distinctly tomato finish that lingers.
Perfect in tomato martinis, but can also be used in place of any dry vermouth for a super savory tomato kick. Use it in savory cocktails to amplify umami,
FLAVOR PROFILE
Rich, aromatic, and umami. Herbal tomato leaves on the nose, with a rich tomato finish that
lingers on the palate.
USE CASE: Use as a dry vermouth. Perfect in a martini (a tomatini) or any other cocktails
where you want an aromatic boost of umami. Muddle in a few cherry tomatoes to add in
some fresh tomato brightness.
ABV: 18%
SUGAR CONTENT: 20 g/L
PAIRS WITH: Thyme, basil, bi ters, herbs, mezcal, peppercorns, smoke, spice
GET EXPERIMENTAL: Milk wash, arugula oil, beer, parmesan, anchovies
CHRIS’S INSPIRATION: I grew up eating tomatoes every summer that my grandfather grew in Virginia. Heaping plates of sliced heirloom tomatoes and sea salt was the official start of summer. This is my love le ter (in vermouth form) to tomatoes.
REFRIGERATE AFTER OPENING: Where it will stay freshest for 3 months.
