Discarded Cascara Vermouth

When a coffee producer extracts the bean from the coffee berry, they discard what’s left, the fruit. The fruit is called cascara, it’s deep-red in colour, rich and fruity in flavour. The base of vermouth is a fortified wine, previously used to impart flavour into casks in preparation for the final stages of malt whisky maturation. After use, this wine spirit is often sold on or even disposed of.

The fortified wine base is blended together with the cascara extract for sweetness, and then wormwood extract for bitterness which come together to complete cascara vermouth.

The resulting spirit has fruit-forward damson jam and cherry flavours, with deep notes of dark chocolate and roasted coffee giving way to dry red wine and a peppery spiced finish.