Tasting Notes ~ All the fruit used for the vermouth production is barrel fermented A portion of wine is sent off to St. George Spirits in San Francisco to be distilled into a proprietary brandy spirit for the fortification & aromatization process. The brandy spirits are macerated with a combination of aromatic, bitter herbs and spices including, but not exclusively, lemon rind, coriander, nutmeg, quassia wood and orange peel. The final blend spends 9-12 months in barrel before being bottled with a small addition of sugar to soften the bitterness.