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The Commune of Buttons Vermouth project began with Chardonnay in 2021. Jasper Button distilled a batch of wine from the 2020 vintage and used that spirit to arrest the primary fermentation of a small batch of 2021 Chardonnay, leaving the residual sugar at 30g/l. Herbs were foraged around the Commune of Buttons property and garden and placed in tinctures for various periods before blending with the base wine. Jasper then aged the Vermouth for two years in a combination of barrique (50%) and tank.