Drinking Vya Sweet Vermouth conjures a vision of holiday baking in a cozy home on a cold winter’s day.

Vya Sweet is a blend including Tinta Roriz, Orange Muscat and dry white wine. It is hand infused at Quady Winery with a selection of over seventeen herbs and spices.

The botanicals in Vya Sweet come from those parts of plants where energy is concentrated: seeds, bark, and roots. These components tend to have bitter elements which in the taste of Vya Sweet are balanced with sweetness. The balance of bitter and sweet, and the warm energy from the botanicals pair fantastically with whiskey, especially with rye.

Vya Sweet makes a brilliant Manhattan. The Manhattan cocktail was traditionally made with rye whiskey but Manhattans made today are very popular with bourbon. Both types of whiskey will work with Vya Sweet. The classic proportion of sweet vermouth to whiskey in a Manhattan is 1 part vermouth to 3 parts whiskey. Vya Manhattans taste best with at least 1 oz of vermouth. We recommend 1 part Vya to 2 parts whiskey, or 1:1 if you’re going for the classic 50:50 Manhattan.

Vya Sweet makes a balanced and stunning Negroni. The Negroni cocktail, 1 part vermouth, 1 part Campari, 1 part gin, is a classic cocktail from the early 1900s known for it’s famous bitter quality. This bitterness comes primarily from Campari, the bitter Italian liquer, and secondarily from the vermouth. Using Vya as your sweet vermouth in your Negroni will make a more aromatic, more complex, and better balanced Negroni. But don’t take our word for it. Try theVya Negroni for yourself.

Selecting Vya Sweet as your vermouth will increase the spice and aromatics of your Manhattan, making a big difference in the quality of your drink. Be sure to add the bitters to balance it out.

"Ideal for Negronis and other cocktails, this zesty vermouth has a honeyed sweetness, dried figs and sarsaparilla, plus a rounded finish with plenty of dried apricot, dried fig, Sherry and baking spice notes."
(WINE ENTHUSIAST MAGAZINE, 2016)