How to make a bottle of vermouth 'americano'

By Bryan Martin
Updated January 5 2015 - 10:08am, first published November 11 2014 - 11:00pm
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Feel of alchemy: Bryan Martin's Americano uses herbs and spices, flowers and bark. Photo: David Reist
Feel of alchemy: Bryan Martin's Americano uses herbs and spices, flowers and bark. Photo: David Reist

I'm going to declare my hypocrisy: I can't quite remember when, but it might have been as recent as last year. I used these very pages to cast aspersions on a growing movement, an underbelly you may say. And no, I'm not talking about hipsters or zombies. They are both real and should be feared. It was the so-called "natural wine" movement. Like most wine makers, having a subset using the term "natural" I took the normal path of attacking it without really understanding what "it" was. Much like "reality television" must have sparked a debate among traditional television viewers. What we know now is that reality TV is just as scripted and mindless.

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