We were delighted to discover these delicious vermouth's, produced by the team behind Sagi Taverna in Perpignan. It's frequented by natural winemakers, because of the selection they have and one of these - Gilles Trouilier, offered them an old Syrah barrel to use, when they were talking about making some vermouth. This spurred them onto go forward and now they make a few different, delicious styles in tiny quantities. The wine always from winemakers in the region and the flavourings used are wild plants and herbs often grown wild and fruit from farmers who work in permaculture. They sweeten with organic cane sugar or molasses but tend to give less sweetness that many vermouth producers. They are then aged in barrel for 2-3 months to stabilise and for the flavours to come together. 

Dry, red vermouth filled with real herbs and botanicals, nice on it's own, arguably even better topped up with a fresh pet nat (or with des grottes petit coin de paradis?)

The Amarg as you may guess is the most bitter of their products, dialled up to make a lovely digestif in the style of the Italian amaro, or brilliant to mix in cocktails.