Concept

Like walking in the woods around Mt. Hood in summer.

Italian sweet vermouth is the backbone of the cocktail bar. The Manhattan, the Negroni, the Boulevardier all owe it their structure. But most vermouth is made an ocean away from the people drinking it.

We wanted to make something that fills the same role on a bar shelf, built from where we actually live. Washington cherries. Ranger Chocolate from Portland. Custom roasted coffee. Foraged Douglas fir tips and rose hips. Oregon meadowfoam honey for sweetness instead of refined sugar.

The result is Summerwood. Rich, lush, and layered. Red fruit and forest botanicals on the nose, chocolate and honey through the middle, a finish of lingering warm spice.

What you'll taste

Rich, lush, layered.

Color: Deep mahogany red.
‍ABV: 18%
‍Sweetness: Medium-sweet.

Sweetened with dark candi syrup and Oregon meadowfoam honey for a deep, rich sweetness.

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Nose

Dark red fruit and forest botanicals up front. Hints of cocoa and warm spice underneath.

Palate

Lush and richly textured. Cherry, fir, and rose hip unfold into chocolate and honey, balanced by a quiet bitterness from cherry bark and black walnut leaf.

Finish

Long and warming, with a slow lift of baking spice. Clove, allspice, a hint of cardamom from the saffron.

Botanicals

Made with thoughtfully-foraged and farmed botanicals.

Foraged

Fir tips

Young fir tips add a citrus-like, jammy flavor and distinctive fir scent.

Carefully foraged in the late spring from areas near Tillamook, Hillsboro, and Vernonia.
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Locally farmed

Oregon saffron

Saffron adds a velvety depth of flavor and a rich, Ferarri-red color.

Sourced from Golden Traditions, a small farm in North Plains, Oregon and one of the only local growers.
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Locally farmed

Pinot Blanc

Pinot Blanc provides a clean, low-alcohol base for infusing with botanicals.

Harvested and barreled in Southern Oregon. Jeb drives down to collect the wine.
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Foraged

Rose hips

Wild rose hips add softly floral notes and tannis to our Vermouth.

We forage wild rose hips in the fall from roses that are native to Oregon - Bald Hip Roses and Nootka Roses are our favorites.

Foraged

Wild yarrow

Yarrow adds a pleasant bitterness, similar to wormwood.

Jeb forages the flowers from vineyards while working harvest every autumn at Failla Winery.

Locally sourced

Meadowfoam honey

Meadowfoam honey tastes like toasted marshmallow. It's richer and provides greater depth of flavor than white sugar.

As a former beekeeper, Jeb is passionate about the honey we use and how it's sourced.

Locally farmed

Cherries

Ranier cherries grown in add a lush, juicy, red-fruit flavor to our Summerwood vermouth.

We source these cherries from small local growers out in Washington state.

Locally sourced

Cacao Hulls

Toasted cacao hulls add spiced, dusty notes that remind us of sunny summers on the trails around Mt Hood.

We work with Ranger Chocolate in Portland to source our cacao hulls.

Locally sourced

Coffee beans

Roasted coffee beans add aromatic, velvety notes and enhance chocolate from the cacao.

Our friends in North Portland (Hi Jon and Carla!) import and roast their own coffee beans.

MORE BOTANICALS

Summerwood Sweet Vermouth

Like walking in the woods around Mt. Hood in summer.

Rich, lush, layered.

Made with thoughtfully-foraged and farmed botanicals.

Fir tips

Oregon saffron

Pinot Blanc

Rose hips

Wild yarrow

Meadowfoam honey

Cherries

Cacao Hulls

Coffee beans

Wildly delicious Oregon-foraged aperitivo.