Discarded Sweet Cascara Vermouth

For generations, cascara the fruit of the coffee berry has been discarded during coffee production. Billions of tonnes of cascara are simply wasted every year. Farmers have traditionally re-used some cascara creatively to fertilise the coffee plantations or in tea for a refreshing drink. Its use as an ingredient though has been mostly ignored, until now.

• Aromas of bitter chocolate, coffee, cherry fruit, red wine, figs and cinnamon
• Tastes spicy and fruity
• Enjoy cherry and jammy strawberry fruit, tannic red wine, cherries, expresso, bitter chocolate, coal dust, struct match and cinnamon
• A finish of rich cherry fruit, cream-of-soda vanilla and strawberry balanced by red wine tannins

Discarded slots into vermouth-forward cocktails powerfully, adding depth of flavour and a distinct fruity bitterness to a mixology classic.

When a coffee producer extracts the bean from the coffee berry, they discard what’s left, the fruit. The fruit is called cascara, it’s deep-red in colour, rich and fruity in flavour. The base of this vermouth is a fortified wine, previously used to impart flavour into casks in preparation for the final stages of malt whisky maturation. After use, this wine spirit is often sold on or even disposed of.

Blending the fortified wine base together with the cascara extract for sweetness, and then wormwood extract for bitterness which come together to complete the Discarded sweet cascara vermouth.