Uncouth Vermouth Beet Eucalyptus is made using a Chardonnay that is infused with 16 different plants, including fresh beets. Uncouth Vermouth Serrano Chile Lavender is made using a Riesling from the Finger Lakes region of New York, and is infused with serrano pepper and lavender. While Miraglia refuses to release the exact recipe of either vermouth (she refers to the recipes as “sacred”�), she admits that both vermouths are made using mugwort, a cousin of wormwood, and fortified with a grape-based brandy produced from the wine waste of the Red Hook Winery, where she rents space. In addition, the herbs and botanicals used to make the vermouths are all purchased from local farmers or harvested by Miraglia herself. “Your closest source isn’t always your best source,”she says of the ingredients, “but if you’re willing to do your homework you can create a delicious vermouth without a drop of sugar, and without using any additives or preservatives.”�
Uncouth – Chile Vermouth Tasting Notes
Nose: Beet Eucalyptus: Bold, red color and a slightly earthy aroma.
Palate: Hints of fresh beets are complimented by a slightly tangy, salty flavor profile.
Finish: Smootn and long.
