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The acidity
Each bottle was heat pasteurized for stability (due to the residual sweetness)
Wild fermented
We've fantasized for years about getting tropical flavours out of local ingredients
our black walnut liqueur: made from unripe black walnuts that we foraged across Ontario
Strawberry Vidal Piquette Vermouth The acidityPiquette is an historical beverage, originally made by farmhands in France. They'd take pressed grape skins, soak them in water, and press them again to make a low ABV wine, to have something crushable to drink during hot days in the field. With this vintage, we left Vidal grape skins to soak in water for 8 days, pressed them a second time and blended the small wine with a little strawberry cider. What's it like? Strawberry Vidal Piquette is a
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