News / Drink

Ethicurean make vermouth from foraged herbs

By Martin Booth  Thursday Nov 13, 2014

The Ethicurean restaurant in Wrington is producing just 1000 bottles of a special vermouth which will go on sale before Christmas. 

The Collector has taken five years to make by The Ethicurean team, led by their resident mixologist Jack Bevan.

It’s a complex blend of wine, caramel and 20 botanicals collected from the restaurant’s walled garden, as well as wild ingredients foraged from the North Somerset countryside.

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