CRAFTING PROCESS
Inspired by the aperitivo hour across Europe, our Red Aperitif is a deep ruby fortified wine perfect for whetting the appetite
before a lunch or dinner meal. First, our wine was distilled to brandy (70% ABV) by distiller Lynsee Sardell at her distillery in Forest Grove, Oregon. Nik Blosser worked with Lynsee to macerate dozens of different botanical ingredients, both local and from around the world, to craft our final blend. A final mixture of over a dozen ingredients was macerated in brandy for two weeks, then blended into our red wine. The final blend was bottled by hand on August 7th.

FLAVOR PROFILE
On the nose you'll find notes of anise, licorice, dark cherry, pomegranate, and warm mulled wine. The palate is complex with more anise, saline, grapefruit pith, and a final touch of vanilla. Our Red Aperitif is not a sweet vermouth and is closer to a bitter.

COCKTAIL SUGGESTIONS
Our Red Aperitif is perfect simply poured over ice, or try in a variety of cocktails where you use Campari:

• SB Negroni: 1 part gin, 1 part RedAperitif, 1 part sweet vermouth like Carpano Antica, orange slice garnish
• Blosser Boulevardier: 1 part rye or whiskey, 1 part Red Aperitif, 1 part sweet vermouth like Carpano Antica, red cherry garnish
• Sokol Ruby Spritz: Red Aperitif and soda water,served over ice with an orange slice garnish