Farm or forage, it's all fair game for vermouth-making
Today on The Speakeasy, the newfound owner of a 16-acre farm in upstate New York joins us to talk about farming, foraging, and vermouth. Bianca Miraglia, the founder of Uncouth Vermouth, is growing all kinds of fruit, barks, and plants to be turned into the fortified wine.
"I can make vermouth without sweeteners or coloring agents or extracts or pelletized plants. I can, so I feel like I have no other choice." [23:21] – Bianca Miraglia