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Valentine Ignatov
Valentine Ignatov

Where To Buy Vya Sweet Vermouth


Sip and get transported to a lush, blooming mountain meadow: Orange Muscat wine, angelica, orris, linden, lavender, sage and more. A crisp, floral & vibrant vermouth - in a half bottle size. LEARN MORE




where to buy vya sweet vermouth



The botanicals in Vya Sweet come from those parts of plants where energy is concentrated: seeds, bark, and roots. These components tend to have bitter elements which in the taste of Vya Sweet are balanced with sweetness. The balance of bitter and sweet, and the warm energy from the botanicals pair fantastically with whiskey, especially with rye.


Ideal for Negronis and other cocktails, this zesty vermouth has a honeyed sweetness, dried figs and sarsaparilla, plus a rounded finish with plenty of dried apricot, dried fig, Sherry and baking spice notes.


Wine Enthusiast ReviewRated 90-95 BEST BUYPretty mahogany color. First nosings pick up exotic herbal aromas that are delicately sweet and botanical; later passes reveal deeper, more complex scents of autumn woods, mulled wine and holiday spices. In the mouth, it's sweet, sour and spicy at entry; by midpalate the range of flavors runs from nutmeg to quinine to muscat grapes to orange rind. Aftertaste is long. The finest sweet vermouth available.Tasting NotesImagine listening to a symphony. The great music reaches a crescendo. Uncontrollably, one begins to tingle and feel warm. This is what VYA sweet does to your mouth - the special effect of certain plants. In contrast to the coolness of VYA extra dry, VYA sweet is warm and spicy. It's bitter sweetness stimulating the appetite for foods to follow.Enjoy sweet VYA on the rocks with a twist or as the Perfect VYA or VYA French Kiss aperitif (2/3 dry and 1/3 sweet VYA on the rocks garnished with orange peel). Added to sparkling wine, sweet VYA makes a VYA Royale or Vya-mosa. Pour about 20% VYA on top.Sweet VYA makes the best Manhattans (2 parts American bourbon and one part sweet vermouth). In fact some 50 bars entered a competition in San Francisco for the Maker's Mark Manhattan. The secret ingredient of the winning recipe from Palomino Euro-bistro, was VYA sweet vermouth.Alcohol 16%


The idea of Vya originated in 1997 when Quady Winery founder, Andrew Quady, was inspired by friends in the restaurant business to come up with a vermouth that tastes good. Meaning, you could drink it on its own and it could play a starring role in delicious cocktails. If anyone could make great-tasting vermouth, it seemed like it could be Andrew: a sweet, fortified wine specialist with a love of plants and a background in chemistry.


Vermouth has a long history as a favorite apéritif in Europe and Argentina, beginning in the 1800s in Italy. First used as a tonic for intestinal worms, vermouth tasted like the bitter active ingredient that it derives its name from: wormwood. As time passed, more herbs and less wormwood was used to improve the taste. Europeans commonly enjoy vermouth on its own, on the rocks, or with a splash of seltzer.


When Andrew Quady and his wife Laurel moved to the San Joaquin Valley to pursue a rural lifestyle and an enology degree at U.C. Davis for Andy, an earlier career producing explosives transformed into a more sensitive, but still dramatic life crafting intense muscat wines. 1600 cases of Zinfandel port started the Quadys off on sweet feet in 1975.


Michael Blaylock joined Quady as winemaker to manage the sudden growth in winemaking operations inspired by Essensia Orange Muscat and Elysium Black Muscat Dessert Wines. Three decades later he has a lot of award winning sweet wines to smile about.


To my understanding: In Europe, vermouth must only legally use herbs from the artemisia genus, which is a huge swath of plants that includes wormwood along with a few hundred other herbs. Since wormwood was illegal in many countries for decades, substitutions were likely rampant and still are today. I also doubt there is really anything by way of enforcement in any of this.


The third and final consideration is vermouth, which is perhaps the least explored avenue of at-home Negroni experimentation. Sweet vermouth naturally bridges the profiles of Campari and gin. It shares the fruity, bitter notes of the aperitif, and the botanical qualities of gin.


This Spanish vermouth is characterized by unmistakable rose petal aromas and an intense herbaceous palate. That profile rings true when mixed in the cocktail, with attractive floral aromas that lure you into the glass, followed by gripping sips and a lingering bitter finish. Average price: $26.


One of the more memorable things I saw at Tales of the Cocktail in New Orleans this year was the debut of Vya vermouth's new El Vermut. It comes in a 20 liter plastic bottle, which is in turn in a box. You attach it to a tap system and serve. Boom! Vermouth on tap.


El Vermut is new product really designed to be served over ice with an orange twist, but they say it works for vermouth cocktails as well. It's a new vermouth to their line - which can be approximated as a mix of three parts Vya Sweet Vermouth with one part Vya Extra Dry Vermouth.


Rather than a plastic bottle, this vermouth comes in stainless steel five-gallon kegs that connect to a draft line. Carl Sutton says that some bars use the nitrogen mix gas line as mentioned above, and others use pure nitrogen.


Besides having distributors in 49 states, we also sell a significant amount of wine in a dozen or so foreign countries. And there are potentially many more export markets. In working with our agents overseas and traveling on our own to other markets where we may not currently have distribution one sees how cultural differences affect wine sales. For example, in Spain and Argentina vermouth is widely drunk on its own and is especially popular with young people. In the UK and the Netherlands, the dessert course is taken seriously, and diners frequently order a dessert wine as an accompaniment. In Korea where the food is spicy, low alcohol sweet Moscato is popular as an alternative to beer.


Go to almost any liquor store and you'll likely find Martini & Rossi sweet vermouth. People love it for its smooth flavor and consistency, which is perfect for making classic cocktails. The flavor is sherry-like, with a finish of citrus and grape.


Another of Sullivan picks, Partner's sweet vermouth lands on the sweeter side. It's made with cherries that "really make it a very sweet vermouth," he said. "It would be a great base for a reduction to pour over ice cream."


This sweet vermouth super affordable, but doesn't skimp on great flavor. Its bitterness is balanced by rich fruit flavors and plays well with other ingredients, which makes it a perfect addition to any Manhattan.


Just as good in cocktails as it is for cooking, this sweet vermouth is the definition of versatility. The price is right, too, at under $12.50 a bottle. Flavor-wise, it's made with 29 different herbs and spices (including oranges from Spain, cloves from Madagascar, and cinnamon from Sri Lanka), making it expressive on the nose and on the palate.


If deeper, darker flavors like vanilla, chocolate, and cherries are what you want in a vermouth, this intense Cocchi one is for you. Perfect in a Manhattan, it's also lovely over a hunk of ice before a big, heavy meal.


Vya Sweet is a blend including Tinta Roriz, Orange Muscat and dry white wine. It is hand infused at Quady Winery with a selection of over seventeen herbs and spices.The botanicals in Vya Sweet come from those parts of plants where energy is concentrated: seeds, bark, and roots. These components tend to have bitter elements which in the taste of Vya Sweet are balanced with sweetness. The balance of bitter and sweet, and the warm energy from the botanicals pair fantastically with whiskey, especially with rye. 041b061a72


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