Why stock another vermouth, especially one that costs roughly twice as much as reliable standards such as Noilly Prat or Dolin? There is more to the answer than the obvious: that these vermouths are very delicious and very different than any other vermouths that we carry. Vermouth is wine that has been flavored with various botanicals and barks, and then stabilized with a brandy. Most vermouth is sweetened, and sometimes the sugar is caramelized, which creates a “red” vermouth, but really they are usually a burnt orange color. Two producers make the lion’s share of the world’s vermouth, and like any other mass produced beverage, consistency is the criterion for quality. Most Americans only think of vermouth when it’s time to make a Manhattan, or the Manhattan’s popular variation: the Martini. Savvy cooks also know that vermouth works great as a substitute for white wine in many recipes, but the vermouths that we are offering today might be a little too aromatically complex for mussel-simmering. We are very excited to stock two New York vermouths sold under the Atsby label. Both are made from Long Island Chardonnay, aromatized with a creative palette of botanicals, and then stabilized with an apple brandy distilled in the Finger Lakes. The white vermouth is sweetened with raw honey from the Finger Lakes, while the red vermouth incorporates locally spun caramelized sugar. The idea for both was born when New Yorker Adam Ford vacationed in the Alps, there vermouths are still drunk with much gusto, and enjoyed for their complexity and refreshing quality over ice, neat, or with a bit of tonic or soda. Adam reasoned that Americans would be similarly excited to drink these herbal concoctions if they were re-imagined with a bit more richness and flavor, and also if the creators took advantage of New York’s vibrant farm-to-table and craft beverage scenes. Atsby is Adam’s vision: vermouth re-imagined-made not from industrial wine reserves, commercial grade brandy, and ancient recipes, but rather as a unique and exciting aperitif or building block in your favorite drinks. JR
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Atsby New York Vermouth Amberthorn (White Vermouth)
Immediately the vermouth lover will notice that this is much richer than your average white vermouth. Also the Chardonnay grape character is very present which is unusual considering that so many vermouths play down their “winey” aspect. Past the viscosity, there is a very floral/chamomile character that is reminiscent of the Muscat grape. Finishes with an intense dry honeyed floral punch. Wild stuff. JR
Non-Discountable
Atsby New York Vermouth Armadillo Cake (Red Vermouth)
A funny name for any beverage, and according to the producer’s website a sort of homage to road-kill found on vacation, this vermouth is actually quite serious. One first notices that this vermouth is far less sweet than other red vermouths on the market, and the acidity of the wine base renders this a refreshing drink as opposed to a syrupy one. Also, the flavor profile is more savory than I usually think of vermouth being. This is probably due to the 30 or so oddball botanicals that Atsby employs including Shitake mushrooms. Classic citrus and anise notes are also present, and would nestle up nicely to your favorite Rye in a Manhattan. JR
Non-Discountable
