Fig-leaf-flavored semi-sweet vermouth produced by Veso in Sonoma, California Produced in collaboration with Trick Dog in San Francisco, California 11 botanicals include fig leaf, bitter orange, green cardamom, cinchona bark, cacao, roasted dandelion root, sweet woodruff, toasted coconut, bay leaf, coriander seed, and quassia root Base wine of locally sourced Pinot Blanc Fortified with neutral grape spirit distilled in California Sweetened to ~110 grams per liter of sugar using cane sugar 3,600 bottles produced Aromas of coconut, vanilla, and orange peel precede a juicy palate bursting with notes of toasted coconut, almond, pineapple, and cacao with uplifting baking spice and grounding notes of earthy dandelion root and cinchona Beer and Wine License eligible 18% ABV Veso Fig Leaf Vermouth continues pushing the boundaries of the aperitif category with this experimental release produced in collaboration with San Francisco’s Trick Dog, winner of the 2025 Spirited Award for Best US Cocktail Bar at Tales of the Cocktail. When asked what botanical should be at the heart of this expression, Trick Dog’s beverage director, Nick Amano-Dolan, had just one answer: fig leaf. While the fruit of a fig tree is brimming with honeyed sweetness, the leaves contain flavors of coconut, vanilla, and toasted nuts with an underlying green, herbaceous quality. After six months of development, ten additional supporting botanicals were chosen to complement and amplify the fig leaf, resulting in an inventive, structured, and endlessly mixable vermouth.
