Two parts vermouth


A local winemaker and mixologist are both bringing artisan vermouth to an area known for beer and wine.

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A local winemaker and mixologist are both bringing artisan vermouth to an area known for beer and wine.

Somewhere between a wine and a spirit, vermouth and other bitter aperitifs and digestifs are becoming popular again, with Portland on the forefront of the Renaissance.

“There aren’t other places where it is as easy to do this as it is here; we have the wine, the distilleries, the local herbs,” says Neil Kopplin. And since vermouth is often added to gin martinis, Kopplin infused his Imbue vermouth with four of the same botanicals that Portland-based Aviation Gin uses, to “reflect the new style of gin made here in the Northwest.”

Kopplin is a longtime Portland mixologist, known by the habitués of the former Carlyle, Bluehour and now Clyde Common as a craft-cocktail authority. With his business partners, Derek Einberger and Jennifer Kilfoil (winemaker and direct sales manager, respectively, for Patton Valley Vineyard), Kopplin spent five months developing the blend for his bittersweet, pinot-gris-based white vermouth.

Read more at OregonLive.com.

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