Veso Tomato Vermouth Batch 003 is a limited-release dry vermouth made in San Francisco by aperitif maker Chris Beyer. Tomato vermouth may sound unusual, but the idea makes perfect sense once you taste it: this is aromatic, earthy and savory, capturing the character of fresh tomatoes without tasting like tomato juice.
Veso selected organic Purple Cherokee heirloom tomatoes for their rich, meaty character and organic Early Girl tomatoes for their concentrated flavor and balanced acidity. The tomatoes were infused in grape spirits for seven months, then pressed and blended with a 2023 Mendocino Pinot Blanc made from organic grapes.
Young organic tomato leaves add an herbal, vegetal and lightly minty character, while wild-foraged Japanese kombu contributes brininess and amplifies the natural umami. Quick infusions of organic red beets and purple carrots bring earthiness and a subtle touch of color, finished with a pinch of sea salt.
The inspiration comes from Chris Beyer's childhood summers in Virginia, where the arrival of sliced heirloom tomatoes from his grandfather's garden, served simply with sea salt, marked the beginning of the season. This vermouth is his love letter to those summer tomatoes.
Flavor Profile
Rich, aromatic and umami-driven. Herbal tomato leaves lead on the nose, followed by earthy vegetables, gentle brininess and a concentrated tomato character that lingers on the palate.
How to Serve
Use Veso Tomato Vermouth anywhere you would normally use dry vermouth. It is especially good in a savory Martini or "Tomatini," but it also pairs beautifully with mezcal, basil, thyme, bitters, peppercorns, smoke and spice.
Tomato Martini (Tomatini)
- 2 oz gin or vodka
- 1 oz Veso Tomato Vermouth
- 1 dash Champagne vinegar or white balsamic vinegar
- 2 cherry tomatoes
Directions: Muddle the tomatoes in a cocktail shaker. Add the remaining ingredients and ice, shake well, then strain into a coupe. Garnish with a cherry tomato and freshly cracked black pepper.
Product Details
- Batch: 003
- Bottled: 2026
- Production: 12,000 bottles
- ABV: 18%
- Sugar Content: 20 g/L
- Base Wine: 2023 Pinot Blanc from organic Mendocino grapes
- Made in: San Francisco, California
- Storage: Refrigerate after opening; best enjoyed within three months
