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Spirits 3 Pack!

Spirits 3 Pack!
Only Available for Purchase in Person at the Tasting Room
In Stock
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$125.00
 
SKU: 3packspirit

Marc Brandy cannot be purchased online.  Please visit our tasting room to purchase. 

VERMOUTH

How it’s made: Late harvest Viognier fermented dry (16% alcohol) and then fortified with grape neutral spirits to 18% alcohol.  Racked to neutral barrel and infused with herbs (rosemary, mints, sage, and oregano to name a few), spices (coriander, cinnamon, and peppercorns to name a few), other stuff, wormwood and roots (dandelion, angelica, and gentian to name a few).  There are 30 different ingredients.  It has been aged three years in barrel.

Inspiration for the name: It’s Vermouth

Inspiration for the image: V for victory, V for Vermouth.  Image was provided to us by Tom Adler.

Doug’s Notes: Slightly oxidized, nutty, floral and complete with a complex array of interesting constructs as the wine swirls and changes temperature and shape.

Uses:  Alone as an aperitif, used for fish stock or as distinctive part of the Margerum Santa Manhattan.  Three parts Margerum Marc of Santa Barbara, one part Margerum White Vermouth, one part Margerum Amaro, a slash of lemon juice and a twist of lemon – shake well and pour into a chilled (with soda water) martini glass or served on the rocks.


MARC of Santa Barbara

How it’s made: Margerum Marc of Santa Barbara is a spirit that was distilled from Viognier pomace that was reconstituted and fermented dry after the grapes were pressed for late harvest Viognier. Aged in wooden casks for 11 months until a distilled water add was made to bring the perfectly balanced brandy or eaux-de-vie to bottle.

Inspiration for the name: Marc is the French name for this style of brandy.  Unlike grappa, Marc can be fermented with the addition of water to the pomace. Viognier is the highly aromatic varietal we used to produce this floral and elegant brandy.

Inspiration for the image: Marc the lion is strong and this is the feeling most people get after a few sips of this elixir. All the images for Amaro, Vermouth, & Marc and the label design was produced by our good friend Tom Adler.  Tom brought us a stash of wood block print images that we use.

Doug’s Notes: The aromas of fruity Bartlett pear and orange-blossom typical of Viognier come through in the clean bright nose.  There is plenty of alcohol here (94 proof) but the impression on the palate are pleasant and fresh.  The finish is fruity and clean.

Uses:  Alone as a digestive or used as the base for our Margerum Santa Manhattan.  Three parts Margerum Marc of Santa Barbara, one part Margerum White Vermouth, one part Margerum Amaro, a slash of lemon juice and a twist of lemon – shake well and pour into a chilled (with soda water) martini glass or served on the rocks.


AMARO

How it’s made: House recipe wine fortified with grape neutral spirits, herbs (sage, thyme, marjoram, parsley, lemon verbena, rosemary, and mint to name a few), barks, roots, dried orange peels, and caramelized simple syrup. The wine has been aged in barrique outdoors and in.  Final result is 23% alcohol and 16% residual sugar.  Forty individual ingredients make up the final blend.

Inspiration for the name: Amaro is Italian for "bitter" and wines in this digestive category are referred to as Amaro.

Inspiration for the image: Use a magnifying glass to look at the front image on the label.  It is very cool. There is a two faced winged man standing on a mezza luna clutching a goblet of snakes with a skull tree and solitary bird by his side.  What could be possibly more appropriate?

Uses: Often used as the base for our Margerum Santa Manhattan.  Three parts Margerum Marc of Santa Barbara, one part Margerum White Vermouth, one part Margerum Amaro, a slash of lemon juice and a twist of lemon – shake well and pour into a chilled (with soda water) martini glass or served on the rocks.  You can drink it neat (one or two oz.) after dinner as a digestive.  I also love it as the bitter component for a Perfect Manhattan.  1 part sweet vermouth (or Carpano Antica is really good), 1 part dry vermouth (I like Dolin), two parts bourbon (although I've been making rye Manhattans and I like them better), a dash of Margerum Amaro, and a twist of lemon zest.   This can be served up or on the rocks.