A crisp, mineral dry vermouth. The base recipe is an infusion of several key botanicals including oyster shell, olive leaf and Amalfi lemon. The infusion is blended with a base wine of English Bacchus and fresh foraged botanicals including rock samphire, sea purslane and salty fingers.
Best straight over ice to enjoy its fresh oyster minerality and bracing clean acidity, or tall with tonic for a long refreshing drink. It also shines brightly in a dirty or dry vodka martini.
Contains: Molluscs (oyster shell), sulphites
