Things are about to get big. I’ve held back a lot of stock, rather than release it before it was ready, and now that it’s finally going out the door; the opportunity is opened up to finally pursue some crazy endeavours that have been rattling around my brain for a while now. To start with, I have vermouth ready for release in a month or so. The label will be With Friends, as in how it was made, and should be drunk, it’s a collaboration with a good friend of mine Rubee Dano. B

It’s an industry that hasn’t seen a huge amount of innovation, and something exciting to be dabbling in. Basically, the thinking is all turned around from winemaking. For a start, it will not often be drunk by itself. People will add ice, a garnish, mixers, or use it in a cocktail and once they do that, the range of different elements and techniques that they could be using make it hard to determine what people will actually be seeing in your vermouth. Even the simple act of