Black elderberry grows wild along the Moselle and throughout northern Europe. We combine the light tropical Aromas of the fresh flowers and pollen with the grassy Aromas of the dried flowers.
Chamomile has many health properties and has been used for hundreds of years for the stomach, skin care and as a gentle sleep aid. The dried flowers and buds ensure a healthywhite flower flavour which helps to structure the vermouth.
The word "Vermouth" comes from the German word "Wermut", which is the main botanical in any Vermouth. Cultivated for centuries and used for medicine and well-known products such as absinthe. "Wormwood fortified wine" has a long tradition in the Moselle and the use of the herb has been common for centuries. Vermouth is both "Bitter & Herbaceous" and the backbone of the entire Vermouth.
The German iris is a genus of more than 300 flowering plants. Irises, in Greek from the word "rainbow", produce a variety of colours and aromas. Iris Germanica's flowers and pollen are extracted for their fragrant floral properties and the roots are used to achieve a fine layer of bitterness.
The roots of the gentian genus have been used as a herbal bitter ingredient in many legally protected products and medicines since it was discovered in 181 BC. The dried roots are used to Bitterness of the vermouth.
Forest angelica roots and stems were a common culinary ingredient until the 19th century. "Real angelica", as it is commonly known, was known for curing scurvy (vitamin C deficiency). Dried and preserved, it was used for a number of health benefits. We use the dried stems and roots to round off the bitterness in vermouth and to create a good structure for the vermouth to mix in cocktails and aperitifs.
This fragrant green herb, part of the mint family, grows up and down the Moselle and is often dried and used in teas. We extract it fresh and dried to make a bright krautigen and citrusy taste to offer.
Lemon zest is a structuring and balancing element for the vermouth. The acidity and the Tannins in the lemon peels give the Kabinett Riesling a familiar taste and also help to balance the sweetness in the wine.
Aniseed has its origins in the Mediterranean with the Romans and Greeks and has been part of the culinary culture of Europe for millennia. Aniseed has a long history of being part of legendary spirits from global cultures such as Greek ouzo, French absinthe and Middle Eastern arak. We use aniseed for a mild spiciness and the ability to blend other flavours together. "bind".
Coriander dates back to the first millennium, but has no real known origin, as the herb grows wild in most parts of southern Europe. The dried "fruits" are crushed and macerated with neutral distillate of three different alcohol percentages. The intense perfume provides some of the distinctive floralnose and provides for some of the Spicy notes in the body of the Vermouth.
Juniper is best known for being the main flavour in gin and has a long history in drinks and cooking. With a distinctive "piney" flavour and bitterness. We use juniper in the tradition of "aperitif wines" from northern Italy and also for the possibility of a strong botanical relationship when potentially blending gin.