Just in time for the winter holidays, join us for a vermouth tasting that showcases Willamette Valley terroir in a truly exceptional continuum of spring through summer seasons.

Lynsee Sardell of Big Wild Spirits will discuss the process of making vermouth and other aperitifs with distilled spirits, local wine, plus seeds, flowers, fruit, and roots that express their peak flavor of cultivated fields and curated forest. A summary of timely efforts that bring out complementary characteristics of each harvest, followed by a brief history of brandy and whiskey distillation will underscore the cross-cultural value these beverages have as digestive-enhancing components of any balanced meal among family and friends.