Apero Distillers, MUZ Vermouth (NV) · 1 L

From the importer: Part of the base wine was distilled to obtain the alcohol used to macerate the 51 different botanicals. After maceration is complete it is pressed to create an herbal
liqueur, which is then added to the still wine, along with a small amount of organic sugar to balance the bitterness. The vermouth is then aged for 6 months in 300L neutral French oak barrels before bottling. The botanical recipe dates back to the late 19th century,
developed by a family of herbalists from Turin, the birthplace of modern red vermouth.