Vermouth Is More Than a Mixer

Carl Sutton.

Sutton Cellars Vermouth Tasting

Where: Sutton Cellars, 601 22nd (at Illinois)

When: Sun., Jan. 30, 2 p.m.

Cost: $25 in advance/ $30 at the door

The rundown: In the beverage world, vermouth is seen as more than a garnish but less than a main course; it usually just plays the sidekick in your martini or Manhattan. Carl Sutton, the cellar worker-turned-vintner behind N.Y. Times-lauded Sutton Cellars, thinks vermouth can be so much more. At an exclusive tasting event on Jan. 30 organized by the food site Umamimart, Sutton will dole out liberal samplings of his organic, locally made vermouth, starting the day with Sutton-and-sodas and finishing with Sutton martinis (mixed with local gins). He will also give out samples of six other vermouths, for a side-by-side comparison, and will serve up three of the 17 (!) botanicals used in the making of his product. As a bonus, you'll bring home some boozy wisdom, as Sutton will school you on the history, production, and bottling of vermouth. Please note: While the drinking may keep you toasty, warm clothes are suggested; Sutton's lab is unheated.

Buy advance tickets at Umamimart

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