Tomato Vermouth

• Limited release tomato-flavored extra dry vermouth produced by Veso in San Francisco, California
• Batch 2, bottled in 2025
• Botanicals include organic, California-grown Cherokee Purple heirloom tomatoes, Early Girl tomatoes, young tomato leaves, red beets, and wild foraged kombu
• Base of locally sourced Chardonnay
• Fortified with neutral grape spirit distilled in Alameda, California
• Sweetened to 15 g/l using cane sugar
• Finished with a touch of sea salt
• A vinous nose of ripe tomato, marjoram, pineapple, and a hint of Castelvetrano olive precedes a silky palate bursting with the savory umami of freshly pressed tomato juice, finishing with mouthwatering and moreish notes of lingering tomato skin and herbaceous tomato leaf
• 2,500 bottles produced
• Beer and Wine License eligible
• 18% ABV

For the highly anticipated second batch of their beloved Tomato Vermouth, Veso selected two varieties of tomatoes: heirloom Cherokee Purples for their decadent, savory meatiness, and Early Girls for their concentrated flavor and balanced acidity. They were macerated for several months in neutral grape spirit, and the maceration was pressed to extract every bit of flavor from the tomatoes before the resulting infusion was blended with a 2023 Paso Robles Chardonnay. The additions of young tomato leaves handpicked from Sonoma’s Sunray Farm, local red beets, and wild kombu—foraged off the coast of Mendocino—provide layers of earthy, vegetal flavor to this umami-rich expression. This is founder Chris Beyer’s love letter to tomatoes, expressed through a vermouth both intuitive and inspiring—use it in cocktails in place of dry vermouth or as a low-ABV substitute for base spirits, or simply enjoy on the rocks as a perfect summer aperitif.