Gotha Spirits Sweet Vermouth Dok 61 (750ml)
DOK ’61 is both a vermouth and a statement of Ergin's identity as a bartender, distiller and citizen of both Italy and Albania. It is named after the durable fabric, called Dok, introduced by the communist Albanian government in 1961, which was used to make uniforms for proletarian workers. In addition to his trademark Adriatic seawater, it also includes a small amount of plum distillate which increases roundness and depth. Like its inspiration, DOK ’61 is reliable, balancing sweetness, bitterness and herbaceousness with elegant aromatics and a citrus forward palate - and fulfills Ergin’s intent to create a utilitarian ingredient that works in a wide variety of classic recipes.
The base of this unique Vermouth is made with 95% Zibbibo and 5% Frappato grapes grown on the small Mediterranean island of Pantelleria. Â
Primary Botanicals: chinotto, starthistle, cinchona, rabarbaro, thyme, dandelion, cardamom, bitter orange peel, star anise, rosemary, cherry pepper
Method of Production: botanicals macerated individually for 10 days, then added to the wine, along with plum distillate and essential oils (star anise + allspice), rested for 45 days, filtered and bottled.
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Description
DOK ’61 is both a vermouth and a statement of Ergin's identity as a bartender, distiller and citizen of both Italy and Albania. It is named after the durable fabric, called Dok, introduced by the communist Albanian government in 1961, which was used to make uniforms for proletarian workers. In addition to his trademark Adriatic seawater, it also includes a small amount of plum distillate which increases roundness and depth. Like its inspiration, DOK ’61 is reliable, balancing sweetness, bitterness and herbaceousness with elegant aromatics and a citrus forward palate - and fulfills Ergin’s intent to create a utilitarian ingredient that works in a wide variety of classic recipes.
The base of this unique Vermouth is made with 95% Zibbibo and 5% Frappato grapes grown on the small Mediterranean island of Pantelleria. Â
Primary Botanicals: chinotto, starthistle, cinchona, rabarbaro, thyme, dandelion, cardamom, bitter orange peel, star anise, rosemary, cherry pepper
Method of Production: botanicals macerated individually for 10 days, then added to the wine, along with plum distillate and essential oils (star anise + allspice), rested for 45 days, filtered and bottled.
