Some people are just beginning to discover the sublime marriage of bitter and sweet as in amaro. Many others have been seduced by our cocktail heritage and in their search for better ingredients created a market for more flavourful and interesting vermouths. Amari are distillate based and vermouths are wines but both involve infusions of aromatic plants.
The key to understanding these increasingly important categories is familiarity with the properties of the botanicals. In this seminar, Andrew Quady, creator of Vya Vermouths, will guide participants through a journey where the organoleptic properties of certain key botanicals will be experienced. Then, under Andrew’s direction, seminar participants will create their own aromatized wines.
This presentation is owned and copywritten by Andrew Quady, 2013