Crafted in Sussex, Vermouth Actually is a rich, amber-toned vermouth with a bold balance of sweetness and bite. The first impression is bright and unmistakably citrus – a generous burst of orange – before giving way to deeper layers of caramelised sugar, slowly cooked until just shy of burnt. This smoky sweetness anchors the palate, allowing the drier botanicals to emerge: earthy, aromatic, and gently spiced. Juniper adds a crisp backbone, while a lingering bitterness wraps everything together, leaving a finish that’s both warming and complex.

Sip neat or over ice, or top with soda water and a slice of orange to lift its fragrance in a longer, refreshing serve. Equally at home behind the bar or in the kitchen, it adds depth to cocktails like the Negroni or Manhattan, and richness to sauces, desserts, or even a slow-cooked ragu.

The Story of Vermouth Actually

Alex never set out to make vermouth. In fact, it started as a bit of a happy accident, one born from travel, discomfort, and curiosity.

For years, whenever he travelled abroad, Alex found himself dealing with an irritating kind of indigestion. Not dramatic, but enough to take the edge off a good meal or a nice glass of wine. On one particular trip, searching for something gentle on the stomach, he reached for a vermouth and soda. Something about it just worked. The botanicals, the balance, the bitterness – it soothed his system and sparked his interest.

Soon, that casual order became a ritual. Wherever he went, he tried local vermouths, noted the differences, and learned about the traditional herbs and spices used to make them. Back home, he started experimenting, first with a few homemade batches, then with gift bottles for friends at Christmas. Dozens of test recipes later, he finally landed on something he was proud to pour.

But it wasn’t just a personal taste or a health remedy. Alex became fascinated with the origin of vermouth itself, a drink with a rich and surprisingly practical past.

Vermouth, as it turns out, was born out of necessity. In the 18th century, long before refrigeration, wine would spoil quickly. Rather than let it go to waste, inventive winemakers began fortifying it with spirits to preserve it. But they didn’t stop there, they transformed it. By infusing it with botanicals, fruits, barks, and roots, they turned going-off wine into something complex, aromatic and utterly drinkable. A kind of creative alchemy that elevated the old into something new.

The name “vermouth” comes from the German word wermut, meaning wormwood, a classic bittering herb still legally required in EU-labelled vermouths today. Traditionally medicinal, always aromatic, and increasingly versatile, vermouth has lived many lives: as a remedy, a pre-dinner staple, and the backbone of some of the world’s greatest cocktails.

For Alex, it became something else too – a way to blend creativity, storytelling, and a touch of Sussex into every bottle. Vermouth Actually is a celebration of that journey. A nod to tradition, a wink to the past, and a reminder that even the most unexpected beginnings can turn into something special.

50cl / 15%