There’s a new Hunter Valley Vermouth on the block and it’s promising to send taste buds around the world singing.
The new Margan Off-Sweet Vermouth is a unique, single-variety off-sweet vintage Vermouth made with a mix of 24 aromatics, almost all of which were grown in the renowned Margan Restaurant’s one-acre kitchen garden. Semillon-based, the Vermouth is the product of 50-year-old Margan vines from a single vineyard and vintage (2016), with both the spirit and base wine coming off the Semillon foundation.
It’s the second Vermouth offering from the award-winning Broke-Fordwich Margan Wines. The original, released last year, was the world’s first single vineyard, single vintage Semillon Vermouth, quickly climbing to cult status among discerning Vermouth drinkers. The new off-sweet version is the second collaboration between Andrew Margan and his 25-year-old son bar co-owner of Maybe Mae, Ollie.
Andrew said this year’s release featured some distinguishing new flavours. ‘The Off-Sweet comes from the same base as the off-dry, but has additional botanicals and pomegranate molasses to increase the sweetness,’ he said.
‘We aged it in small barrels previously used for red wine storage. It’s perfect for Negronis!’
As Vermouth continues to gain significant momentum in the international bar scene, Margan Vermouth is moving from strength to strength, with its unique botanicals and flavours putting it in its own category among its international class. To celebrate the Off-Sweet Vermouth release, Ollie, winner of The Perfect Blend by Beam Suntory- Professional Category, has developed the ‘Affinity Cocktail’ – a distinctive blend of Off-Sweet Vermouth, Off-Dry Vermouth and Australian Whisky.
‘Developing our second Vermouth has been a fantastic creative process and the result is a product that stands alone in its class,’ Ollie said.
‘And it really comes in to its own in the delicious Affinity Cocktail!’
MARGAN VERMOUTH 2016 Off-Dry & Off-Sweet 750ml is $50 RRP from the Margan Cellar Door, or online at www.margan.com.au
Well, we now know what our go-to Friday cocktail will be - cheers!