What started as a passion project before 2019, Doug (the mad scientist) and Thaddeus (the energetic entrepreneur) experimented with hundreds of recipes finally landed on a unique Vermouth recipe that hit the Maine Experience in a bottle! From the Maine rhubarb to the natural botanical infusions from Maine and away (unfortunately cinchona bark does not grow in Maine) they created a bittersweet co-fermented grape and rhubarb fortified wine that is infused with a proprietary blend of herbs and spices and then aged using an “Americanized Solera Method” in American Oak.

From the dirt to the fermentation process Doug and Thaddeus strive to encapsulate what a farm fresh Vermouth Aperitif tastes like.