Join Margarett Waterbury and Andy Garrison for an evening of exploring one of the world’s most diverse, versatile, and misunderstood beverages: Vermouth! Learn how vermouth is made, taste the many different styles of vermouth from winemaking regions around the world, and give this high-flavor, low-ABV delight the respect and attention it deserves.
What to expect:
Learn how vermouth is made, including the effects of different base wines, botanicals, and fortification spirits.
Get to know some common vermouth botanicals.
Taste several vermouths from multiple regions (Italy, Spain, France, United States) neat and in cocktails to gain a better understanding of different flavor profiles, styles, and their impact in classic drinks.
Complimentary, hearty snacks will be served.
This class is for guests age 21+.
About our Instructor:
Margarett Waterbury is an award-winning writer, editor, and author who lives in Portland, Oregon. She is the author of Scotch: A Complete Introduction to Scotland’s Whiskies (Sterling 2020) and is the editor-in-chief of Distiller Magazine, a trade publication for the spirits industry. Her work has appeared in Food & Wine, Epicurious, Whetstone, Whisky Advocate, and many other publications. Margarett is the former managing editor of Edible Portland and the former managing editor of The Whiskey Wash, which was twice named whisky website of the year by the International Whisky Competition. In 2017, Margarett was named the Alan Lodge Young Drinks Writer of the Year.
About our Instructor:
Andy Garrison is the distiller/owner of TUFF TALK Distilling, a boutique distillery in Portland, Oregon focused on custom distillation for the wine industry as well as producing esoteric spirits centered around fruit. Andy has been distilling professionally since 2012 at Stone Barn Brandyworks, with stints at New Deal Distillery and House Spirits, and he has consulted with dozens of clients in the cider, wine, and spirits industries to develop award-winning spirits products.