Vehr-mut ros-soh

[vehr-mut ros-soh] — vermouth alternative, 0.0%. A phonetic wine inspired by a red vermouth rosso: it sounds like wine, pairs like wine and feels like wine — but proudly isn't.

It begins with the fermentation of pineapple juice using non-alcoholic micro-organisms, converting natural sugars into lactic and acetic acid. That same process naturally creates aromatic esters: fragrant compounds formed during every fermentation that lend delicate fruity and floral notes — the very kind of aromas you also find in wine. They give the drink a subtle complexity. Next comes a warm infusion of hibiscus, holy basil and thyme; precise temperature control lets the herbs release their full character while keeping everything in balance. The whole is centrifuged to a clear, pure liquid.

Sweet, herbal and soft, with a light bitter edge on the finish — Mediterranean warmth in a glass.

• Taste: herbal · sweet · bitter
• Serve: 10 cl over ice (4 °C), garnished with an orange slice
• Food pairing: charcuterie, aged cheese, olives and nuts
• Once opened: best within 2 weeks
• Volume: 75 cl · 0.0% alc.

Intentionally non-alcoholic. And you can taste it.