The recipe behind Vya Vermouth is a secret. Only natural ingredients are used: whole herbs, wine, and grape spirit. The exact 15 to 20 varieties of herbs – the proportions, the infusions – are all stored away in winemaker Michael Blaylock’s notes. This secret recipe is tweaked from year to year as, for example, the character of the cinnamon from Indonesia changes, and he finds that cinnamon from Mexico brings in a needed dimension.
For Vya's dry vermouth, Quady uses botanicals including lavender, alfalfa and members of the mint family. The botanicals in Vya seem to awaken and stimulate the taste buds, enhancing enjoyment of food, and there is a round, complete mouth feel, exceedingly smooth for an 18% alcohol wine.
Your guests are early and dinner is late. What do you do? Do what we do: put a Vya apéritif in their hands and relax! Mix equal parts Vya Extra Dry and Vya Sweet Vermouth on the rocks with a twist of orange. Vya apéritif is the yin-and-yang of drinks.
Vya Dry Vermouth
Vya extra dry is far from ordinary vermouth that we debated about even calling it "vermouth". But Vya fits the definition of vermouth (fortified wine with added botanicals) and can be used like other vermouth except with better results.
One would never think of enjoying a typical dry vermouth as a table wine, but this is an excellent way to enjoy Vya. Serve as a white wine in stemmed glassware. It is an excellent accompaniment to appetizers, especially those which are a little salty, such as olives or caviar. Vya is also delicious served as a traditional dry vermouth, on the rocks.
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Vya Sweet Vermouth
Vya sweet is warm and spicy, its bitter sweetness induces a mouth-watering effect, stimulating the appetite for foods to follow.
Vya sweet is best enjoyed on the rocks, with a twist of orange, or in the perfect vermouth cocktail ("French Kiss"), mixed half and half with Vya extra dry.
Sweet Vya makes a spectacular cocktail with sparkling wine. Pour about 20% Vya on top. Adds a great herbal flavor.
Sweet Vya makes the world's greatest manhattans.
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The French word apéritif is a beautiful one. In Latin it means "to open". That's exactly what a great vermouth does. All of the herbs combine to open up your palate and stimulate your digestive juices before a meal.
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.