Joel and Eric make beautiful wine that is food friendly, lower in alcohol, balanced, delicate and supple. The wines evoke an emotional response and reflect the unique terroir of the vineyards. Las Jaras Wines are designed to transcend the natural wine trend and focus on taking you back to California wine making reminiscent of the Old World Style, like the beautifully crafted wines of 1970s Napa.
Las Jaras Wines serve two purposes: having fun and the serious business of perfect food pairing. The Rosé and Sparkling Pet-Nat are bottle popping, gulpable joy to get the party started. The Carignan, Sweet Berry Wine, and Cabernet Sauvignon offer that perfect restrained balance of alcohol, acid and tannin structure that complements the food on your plate. These wines reflect Joel and Eric’s passion and the Las Jaras Wines mission. Enjoy!
Spirit Type: White Dry Vermouth
Producer: Method Spirits
Grape: Vidal Blanc (Vermouth is an aromatized wine)
Botanicals: 27 total, Including: Wormwood, Angelica Root, Citrus Peel, Coriander, Camomile, Damiana, Marjoram, Licorice Root, Spearmint, Clove, Nutmeg
Where: Romulus, New York
Country: USA
Taste: Inspired by the vermouths of the Chambéry region of France, Method Dry Vermouth is perfect for true martini drinkers who appreciate well crafted vermouth with complexity and character that complements London Dry and New World gins alike. This vermouth is a delicate balance of fruit, florals, and savory herbs with a pleasant bitterness that makes it versatile for use in cocktails, spritzes, or simply enjoyed on its own. Method Dry Vermouth is classic dry vermouth, just made closer to home.
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Method Spirits make traditionally styled vermouths using wine and brandy from the Finger Lakes of New York. This sweet vermouth is made with 27 botanicals including wormwood.
From botanicals & recipes to wine varietals & techniques, tradition informs everything that goes into their vermouths. These are classic vermouths, just made closer to home.
\\\"'The Cidery', which produces Aaron Burr Cider in Wurtsboro, New York, is a small homestead farm dating back to the early 1800s. Our tenure on this land began in 2006 with the planting of a cider-orchard. Cider-apples are different from eating-apples in the same way wine-grapes are different from table-grapes. You wouldn’t want to make wine from big, tasty fresh-eating grapes, and the same applies with cider. We use our apples and other locally grown and foraged apples for one mission: to re-create 'true cider', the rightful table wine of our land.
This focus is founded on the belief that early Americans drank history’s best cider. Reestablishing this involves a lost holism -from farming to art, from the market to policies –cider is an identity. There is much from our recent past which must be undone but luckily the descendants of early cider apples do still exist in the wild. We believe their ability to survive the 20th century provides American cider, cider-orchards, and cider businesses the much-needed paragon for the future.\\\" - Andy Brennan/Aaron Burr Cidery
