Veso Tomato Vermouth

From San Francisco's own Veso Aperitifs, this modern cult favorite is back for a third edition! For batch 003, we brought in two types of tomatoes in 2025 - Purple Cherokee Heirlooms for their decadent, savory meatiness, and Early Girl Tomatoes for their concentrated flavor and perfectly balanced acidity. These were infused in grape spirits for seven months before pressing and mixing with our 2024 Mendocino Pinot Blanc. In May of 2026, we picked young tomato leaves (from our friends at Sunray Farm in Sonoma) to infuse, which lend an herbal, vegetal, and almost minty character. That was rounded off with Kombu (a type of seaweed) to give it a touch of brininess and amp up the umami, and a quick infusion of red beets and purple carrots, which impart a deep earthiness and a tinge of color to the vermouth. The result is rich, umami, and bright. On the nose, you get the savory note of the aromatic tomato leaves. On the palate, you’ll notice the flavor of the young tomato leaves and an umami richness, followed by a distinctly tomato finish that lingers. Perfect in tomato martinis, but can also be used in place of any dry vermouth for a super savory tomato kick. Use it in savory cocktails to amplify umami, or mix it with citrus or fruit flavors to build depth and complexity.