Previously a bartender for Michelin-starred NY restaurants- Cory Fitzsimmons decided what the bar needed was a proper set of sweet and dry vermouths that were as locally sourced as the food on the menu. The base for this dry vermouth comes from hybrid grapes from the Finger lakes and an assortment of botanicals. This sits somewhere between a dry and a blanc vermouth in terms of sweetness and will play nicely with citrusy or more floral gins.