Using a four stage process, we infuse a variety of herbs and spices into the base of both wine and spirits, including angelica, chamomile, lemon peel, rosemary, coriander, fennel, pao d’oro bark, orange peel, burdock root, cardamom, dried rose, sage, damiana, hyssop, thyme, and marigold. This is then sweetened with a simple syrup, consisting of a bay leaf and vanilla bean, to a sugar level of approximately 1.25%. BRoVo WITTY DRY VERMOUTH is a vermouth with a high level of acidity, making it a perfect complement to gin, sake, Japanese whiskey, and sochu. It can also be used in cocktails as a means of adding acidity without the use of citrus. Written by beverage director, Jon Christiansen of Seattle.