Review: Naturi Vermouths

I’ve been tracking the Aussie vermouth scene for quite a while now (see the list here), and in fact my article on Dry Vermouth is consistently one of the most popular on this website.

I noticed one of newest releases last year and have finally been able to pin down it’s founder and maker, Richard Gunner, an Adelaide based farmer and butcher, to find out more about his fresh taste on the category. Rather than going for the classic, dry, sweet etc styles, he’s jazzed it up somewhat.

So pour yourself something nice and let’s get the lowdown on this brand which is very much it’s own confident self.

Tell us about the genesis / origin story about you starting your venture

I started making my own Sweet Rosso for Negronis probably 6 or 7 years ago and about a a year or so ago I was at a party at a mates place and someone who had a wine distribution business had a representative who was keen for him to add Vermouth to their portfolio and was asked if it was something I could do. So not one to die wondering I took up the challenge an developed the basis of the three Vermouths we make today, and was all coming together and got the labels designed when the distributor decided that they had too much on their plate and didn’t want to add Vermouth afterall!
So another fork in the road and decided I was that far down the path that I would just soldier on and bootstrap it as hard as I could.
I have been very lucky after that to have amazing Support from Bremerton Wine at Langhorne creek who not only give me sage advice on the ins and outs of the industry they also make my base wines for me but allow me to come into the winery and create my concoctions. I also have a small share in Green ant Gin and a business called Something Wild – selling native botanicals and more.

Can you share something about the local botanicals / ingredients? What makes some special for you to work with?

Since 2015 I have been fortunate enough to have an involvement with a business called Something Wild which specializes in Native Australian ingredients and is majority owned by the Darwin based Motlop family. Daniel Motlop who is the GM actually gave me the feedback that led to me being more restrained with use of natives in my Vermouth as well as marring them back with some more classic and traditional vermouth flavours.

How do you recommended people enjoy your product?

They were all born out of a love for Negronis which I make a version where along with our Rosso I swap out the Campari for our per Spritz. Highballs with some of the incredible craft soft drinks you can find these days also work as an everyday drink. (and martini’s goes without saying)

Can you share something about the production process?

Vermouth is botanically infused wine (that must use wormwood) and gin is botanically infused spirit (that must use juniper) so the recipe formation process shares some common thought processes. Historically Vermouth was made from lower quality, tired or oxidized wine but we use bright, well structured table wine.
We do use wines that most usually sit in blends as we also want them to carry our other flavours and not dominate the botanics – to that end we use Merlot for the Rosso a Merlot Rose for the spirits and Verdelho.
We use two techniques we infuse our fortifying spirit with the botanics and then add to the base wine for the DD and Spritz while the Rosso is sweetened and fortified and the botanicals added teabag style

It must be challenging being a craft maker in any location, so what gets you out of bed every day?

While I have dreams of this being a full time gig at the moment this is definitely a side hustle. However having fun with it is possibly the No 1 goal of the business.
We have a 1972 Fiat Giardieria which I noodle around and deliver stock to our customers. It’s an amazing little car that brings a smile to my face and flicks a switch in my brain to the fun and enjoyment that is core to what Naturi Vermouth is all about.

What or who is inspiring you this week?

I always love doing tastings I find such a huge percentage of people really love high quality Vermouth and having a chat to someone from a start of “What is it” or “I wouldn’t drink Vermouth straight if it was the last booze left in my liquor cabinet” to this is really good and thanks for showing me is always such a buzz

What’s next in the pipeline?

I have three new potions ticking away in my mind and the Apothecary. The closest to life is probably an Amber which I want to taste like my local ( Adelaide Hills) hedgerows. Blackberries, Honeysuckle, Rosehips and so still looking a last couple of local indigenous flavours that will give it a final flourish.

Tasting Notes

Per Spritz: Light and naturally spritzy, some definitely bitttersweets middle notes, and the other botanicals are clearly evident, great for mixing.
Dirty Dry: definitely dirty! Slighty cloudy, nose and sea brineness present, as advertised on the label, again destined for mixing with a strong flavoured gin.
Both were light and crisp on the palette with no volatility on the nice, and a clean finish. Excellent job.

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