At a Glance
• Cory Fitzsimmons is a former bartender turned vermouth producer - he cut his teeth at restaurants like Cannibal and Porchlight, but was inspired to create Method Spirits when he worked at Union Square Cafe. The bar program there was designed to use as many local ingredients as possible, but their vermouth was always from overseas.
• Method Spirits was created to fill this gap, but Cory will be the first person to tell you - the angle for these is not that they are "local" vermouths. They are traditional style vermouths that happen to be made in the Finger Lakes!
• Both vermouths use hybrid grapes from the Finger Lakes that are fortified with Catawba brandy from Finger Lakes Distilling.
• It's rare to find vermouths in this price point that are not made by a big house. We were first attracted to this brand because Cory was a real person behind the spirits who had clearly done a lot of legwork to build the brand to where it is now. These fit in nicely with our book, and also are an important addition to your arsenal alongside the core spirits of Tequila, Mezcal, gin, vodka, etc.
About Method Spirits
Method Vermouth was developed by Cory Fitzsimmons, an accomplished barman with over a decade working in New York City bars. Unable to find local vermouth appropriate for classic cocktails, he set out to create his own using all New York Wine and brandy. The resulting wines are unique to New York and delicious in their own right; both the Dry and the Sweet Vermouths are inspired by classic Old-World vermouths, just made closer to home.
