Drinking a Vya Sweet Manhattan conjures a vision of holiday baking in a cozy home on a cold winter's day.
Vya Sweet is a blend of Tinta Roriz and Orange Muscat, and is hand infused at Quady Winery with a selection of over seventeen herbs and spices.
The botanicals in Vya Sweet come from those parts of plants where energy is concentrated: seeds, bark, and roots. These components tend to have bitter elements which in the taste of Vya Sweet are balanced with sweetness. The balance of bitter and sweet, and the warm energy from the botanicals pair fantastically with whiskey, especially with rye.
Vya Sweet makes a brilliant Manhattan. The Manhattan cocktail was traditionally made with rye whiskey but Manhattans made today are very popular with bourbon. Both types of whiskey will work with Vya Sweet. The classic proportion of sweet vermouth to whiskey in a Manhattan is 1 part vermouth to 3 parts whiskey.
Selecting Vya Sweet as your vermouth will increase the spice and aromatics of your Manhattan, making a big difference in the quality of your drink. Be sure to add three good shakes of bitters to balance it out.
In 2009 and 2010, Vya Sweet was awarded the Vermouth Trophy at the London International Wine Challenge, the largest wine competition in the world.
For more Vya lore and thoughts on how extraordinary vermouth is changing the cocktail world check out our blog.
To find a cocktail that suits your mood visit our cocktails page.