Back in 1997, Andrew Quady, the founder of Quady Winery, speaking with friends in the restaurant trade, was dared to come up with a vermouth that tastes good, and we mean GOOD. The kind of good that means you want more of it in your glass, not less. What his friends didn’t realize, was that underneath his obvious passion for making wine, Andrew has an enormous love of plants, the outdoors, and all things aroma-therapeutic. Andrew spent a couple of years fiddling around with herbs from around the world – lavender, linden, gentian, galangal, orris – to name but a few, and perfumed his house up so beautifully that his family started to develop an aptitude for picking out all kinds of delicate flavors and aromas. At the end of his obsession over bitter qualities balanced with sweet, Vya Sweet and Vya Extra Dry Vermouth were born. Exotic and homegrown at the same time, the ingredients in Vya Vermouth start with Orange Muscat grapes grown near the winery in the San Joaquin Valley of California. Quality grapes give the vermouth good viscosity and background fruit and flavor not found in any other vermouth. In the sweet Vya, some of Quady’s port style wine is mixed in for added color and dimension. The other pieces of the puzzle – the herbs – come from India, Albania, Russia, Spain, Morocco, to name a few, and combined in the right proportions they end up being something unique made only at Quady Winery.
Silvery straw green color. Mild aromas of zucchini bread and spicy carrot cake with a supple, dryish medium body and a dried pear, baby corn, herb and fleur de sal accented finish. An interesting savory take on vermouth.