Anchovy Vermouth

• Anchovy-flavored dry vermouth produced by Veso in San Francisco, California
• Batch 1, bottled in 2025
• Botanicals include Cantabrian anchovy, shiitake mushroom, fish sauce, burdock root, wild cherry bark, angelica root, orange peel, and dandelion root
• Base of locally sourced California white wine (variety and source may vary batch to batch)
• Fortified with neutral grape spirit distilled in Alameda, California
• Sweetened to 48 grams per liter using cane sugar
• Finished with a touch of sea salt
• A vinous nose of fish sauce, mushroom, and orange zest precedes a round, umami palate bursting with—you guessed it—anchovy, and salty, sherry-esque oxidized wine
• 18% ABV

Yes, you read that right: anchovy vermouth. Are you enticed? For this experimental expression, each botanical—including the star of the show, sustainably caught Cantabrian Sea anchovies sourced in collaboration with Fishwife Tinned Seafood Co.—is individually macerated in high-proof neutral grape spirit for four weeks. After straining and blending, the infused spirit is combined with wine and fish sauce made from just anchovies and salt for one week, allowing the solids to settle and the residual oils from the anchovies to float to the top. Finally, after employing a proprietary racking method to separate the sediment and oil, the vermouth is finished with cane sugar and a touch of sea salt. Perfect for any cocktail that calls for a hit of salty umami from Martinis to Blood Marys.