Miso Vermouth

• Limited release miso-flavored dry vermouth produced by Veso in San Francisco, California
• Batch 1, bottled in 2025
• Botanicals include red and white miso, wild cherry bark, orange peel, dried tart cherries, angelica root, and chamomile
• Base of locally sourced California white wines (variety and source may vary batch to batch)
• Fortified with neutral grape spirit distilled in Alameda, California
• Sweetened to 110 grams per liter using burnt caramel and cane sugar
• Aromas of roasted pineapple, dried papaya, miso caramel, and cherry pie precede a sweet and salty palate that echoes the tropical fruit on the nose along with orange peel, tart cherry, and soft layers of enveloping miso umami
• 600 bottles produced
• 18% ABV

Following up on the success of Veso’s first Vermouth by Evie, this second collaboration with Evie—a food and beverage influencer and content creator better known by @drinksbyevie—continues to push the boundaries of expectations within the category. Inspired by the idea of creating an ultra-savory Manhattan, Veso crafted this sweet vermouth using miso—a traditional Japanese fermented paste made using koji—to provide an umami-rich backbone. Along with a handful of supporting botanicals including the common Manhattan garnishes orange peel and cherry, this beguiling expression will transform classic cocktails, though you may find yourself simply serving it over ice to savor every moreish drop.