Sacred Spiced English Vermouth is an English vermouth made with organic garden wormwood (Artemisia absinthium) (Wermut in German) from Sommerset, south of Gloucester, organic thyme from New Forrest, which is just west of Southampton. Wine from Three Choirs Vineyard in Gloucestershire. There are also organic plums and cherries from Gloustershire as well as cloves from Madagascar, Cubeb pepper from Indonesia and organic licorice root from Spain. Like Sacred Gin, the herbs are macerated for 4-6 weeks before being distilled. The garden wormwood and gentian root (Ensian in Danish) are not distilled as only a mild bitterness is to be extracted, likewise the orange peel is not distilled as it gives bitterness, color and gives a different texture. However, you do not blend immediately, but first clear the three liquids before they are blended (to prevent precipitation). The wine used is of the types: Müller-Thurgau, Madeleine Angevine and Phoenix. This vermouth is made in extremely small quantities, which is why reservations of bottles may be necessary. It is obvious to use Sacred Spiced English Vermouth for cocktails, eg together with Sacred Gin and Sacred Rosehip Cup for a Negroni cocktail. Once the bottle has been opened, Sacred English Vermouth can last for a minimum of 3 months out of the fridge. A great deal longer if chilled. Sacred English Vermouth has been rated 5+/5 by Diffordsguide in England. Tasting notes: Balanced bitterness, spicy notes of cinnamon, cardamom, nutmeg, backed by a host of herbs. The finish follows with citrus notes, bitter sweetness with notes of red berries, a bit of vinosity and orange peel. The original vermouth used in DUKES Hotel’s Negroni.
Sacret Spirits is located in Highgate, London. Here Ian Hart distills vodka, gin, vermouth and bitters. After completing his chemistry education, Ian worked as a broker on Wall Street, but would rather use his education for something concrete. He had collected Bordeaux for years and started by wanting to preserve the quality of the wines. In time he “invented” a gin, which he took to the local pub. Here it was a great success, and the small entrepreneurial family (wife Hilary) was then drawn into the business. What makes Sacred special is that it is distilled under vacuum, at low temperatures. Later, Ian was contacted by the bar manager at The Dukes Hotel in London, who had tasted his gin, and suddenly Ian found himself traveling around London’s tube, with gin deliveries to the entire city. He then had to switch to a professional distributor and the rest of the story is well known. Sacred Gin’s fantastic quality caused the product to spread first to the rest of the UK and later across the country’s borders. In 2013, Sacred Gin won double gold at the San Francisco World Spirits Competition. We are very proud to present Denmark with Sacred Spirit’s very limited production of less than 30,000 bottles annually. A thoroughly phenomenal producer of Gin.
