Champagne & Oysters Vermouth V3
VICTORY DISTILLERY. VAULT VERMOUTH. RENEGADE URBAN WINERY
Champagne & Oysters Vermouth has been the most satisfying and organic collaboration.
Each version has sold out in record time. We've increased our batch size with each one, so we're hoping we have enough to supply the demand this time!
We've pooled our knowledge, know-how and equipment with the team at Vault Vermouth to create super small batches of Vermouth with the classic combo of Champagne and Oysters as inspiration, whilst celebrating what happens to be bountiful in the season in which we produce the batch. It's a beautiful thing.
Version 1 and Version 2 were a resounding success. We've loved receiving feedback from you. It's been a really important part of the process for this project.
For Version 3 we have added a third contributor. Renegade Urban winery, our new neighbours in Walthamstow, LDN. They have brought to the table, the most beautiful Riesling, white Pinot Noir, that we have used for the base. They kindly invited us to their brand new winery to produce this batch.
For this version we wanted to stick to our principles regarding non-plastic. We decided to move on from the shiny labels of previous versions despite their popularity because they were plastic. We've used the original illustration, and printed on a fantastic tree free recycled cotton material.
Each label is hand-stitched so there Is no need for glue. It is embedded with wildflower seeds, so when you have finished the Vermouth, simply slide the label off and plant in spring to grow some bee-friendly wildflowers.
We blended wine from Renegade with our signature Champagne and Oysters Vermouth botanical base, including Austrian Pine, Green Coffee (Las Nubes, Nicaragua, sourced by Wood Street Coffee Roastery.), Oyster Shell, Rhubarb Root and of course Wormwood. The fresh young Riesling, Pinot Noir wine adds a beautiful acidity that we feel really brings something new to the world of Vermouth. For us, it works. As soon as we tasted the wine, we knew we wanted that wine to shine!
For this version, we foraged ingredients early this winter. We have included Nettle, Rose Hips and Olive Leaf in the recipe.
The nettle adds a bright green note with a zing of pepper. The rosehip presents as citrus and hibiscus. We love the bitterness of olive leaf, again with a bright green almost savoury note.
Vault Vermouth selected the fresh botanicals. We used Rock Samphire, Sea Purslane, Alexanders Shoots, Sea Spaghetti, Scots Pine, Lemon Peel and Nasturtium.
We steeped the fresh botanicals in the settled vermouth for the last few hours of the maceration. This ensures we capture the fresh top notes from the botanicals and avoid unwanted over infused flavours.
We’ve used sea purslane, rock samphire and sea spaghetti which add to the vermouths signature salinity.
The Alexanders shoot and nasturtium really shine through and bring a subtle savoury note almost reminiscent of celery or parsley.
Finally, the lemon peel adds a vibrant citrus note which perfectly compliments the fresh acidity in the vermouth.
As always the sugar content is kept low. We've bumped the ABV on this batch, so you can enjoy a large measure of this over ice and appreciate the nuances developing with dilution. We'd also recommend this as a long serve with tonic. Christmas morning aperitif perhaps? A pleasure to make and a pleasure to drink. We are very proud of this one.
Thank you, Vault Vermouth and Renegade Urban Winery for working with us on this and thank you as always Chris Coulson for the amazing photography.