It’s heartening to discover outstanding tastes in a world of industrialised sameness. There is a growing trend world-wide of quality driven products created by individuals inspired by taste rather than profit, who risk change and who innovate and experiment to produce unique, ephemeral pleasures that once discovered, are highly sought after. People who source their ingredients naturally and don’t compromise over money or health. One such pleasure is Uncouth Vermouth, a range of astoundingly flavourful vermouths created by Bianca Miraglia in Brooklyn, from foraged, seasonal ingredients.
But how I came to know them is pure serendipity. Stopping by the other day for a quick visit chez the artist Matthew Rose here in Paris, he invited me to taste 3 of these exquisitely charming vermouths, which are without a doubt, the best I’ve ever encountered. Matthew designs the labels for Uncouth Vermouth and happened to have 3 different bottles – ‘Hops’, ‘Wildflower’ and ‘Serrano Chile Lavender’ – all of which offered taste sensations and combinations that were as surprising as they are difficult to describe. But they were all vigorously alive and kicking and the punch they gave was wrapped in pure velvet. The experience was enlivening and exhilarating, utterly dashing any chance of me ever tasting the sadly predictable and excruciatingly boring industrial vermouths again that currently hold sway in bars around the planet. Here was hope, here was joy, here was unique, magical flavour and the wonderful promise of new tastes to come.
You can read more on the Uncouth Vermouth website, but here is an extract from their ‘Ethics’:
Uncouth Vermouth believes in transparency and commitment to sustainability. All ingredients are either foraged from untouched areas, or purchased from a farm that does not succumb to modification. Farmers, not distributors.
Seasonal ingredients produce seasonal flavors to pair with our isochronal meals. What grows together, goes together. I will never sacrifice the health of our people or the integrity of my vermouth to sell more “product.” It’s not about “organic” certification, it’s about the spirit of my practices. This is a food, meant to be enjoyed in good conscience because this is what we are worth. I aim to be a hopeful influence and help educate and promote a real food movement. Enustebignors It is of the utmost importance.