Wehmut Apple Vermouth

Jörg Geiger Manufactory – Wehmut – Apple Vermouth in a Clay Jug

The Wehmut from the Jörg Geiger Manufactory is a vermouth with an apple wine base. In the meadow orchard landscape of the Swabian Alb, not only apples and pears grow, but also wormwood herb, even today. Bitter is the new sweet! For a few years now, there has been a trend back to bitterness, as people are once again appreciating the effect of bitter substances on the body and on digestive juices. Wormwood herb is one such bitter herb.

Innovator Jörg Geiger is always on trend, so it made sense for him to create a vermouth, but a special one. Bittersweet apple wine and wormwood were combined and spontaneously fermented in used whisky barrels, married with noble apple and grape brandy, and brought to the correct drinking strength of 13% vol. alcohol, before the Wehmut was then bottled in beautiful clay jugs.

Jörg Geiger sources the wormwood, which contributes clear bitter notes, from cultivation at Sonnenhof in Bad Boll. The sophisticated recipe with cardamom, ginger, primrose, vanilla, hazelnut leaves, anise, bay leaf, and lemon verbena gives the Wehmut complexity and depth. The juice of dried pears, used for rounding off, wonderfully mellows the firm tannins of the vermouth.

The Wehmut is a testament to the genuine bitter note of wormwood herb. It smells of honey and white blossoms, ripe apricots meet citrus notes, and in the finish, anise and ginger mingle. As sweet as it appears in the opening, so spicy and tart is the finale.

Wehmut – Jörg Geiger Mixed Drink

Of course, the Wehmut can be enjoyed neat or on ice at 14-16 degrees, but Jörg Geiger has such great cuvées that are suitable for a mixed drink (2cl Wehmut + 5cl filler), so here are our recommendations:

• Organic Cuvée White with Apple – Quince – Acacia Blossom
• Cuvée No. 12 Schwarzriesling – Currant Twigs
• Cuvée No. 21 with Apple – Pear – Hay Flower
• Cuvée No. 29 with Pear – Apple – Rosehip