Who am I?

Marrow Vermouth is just me, Shawn Dalton.

There are a ton of friends and family that I wouldn't be here without, but as far as official Marrow Vermouth team-members go, It's just me right now.

I live in Penticton, B.C. and love all types of bitter yet balanced aperitifs and digestifs. I love them so much I decided somebody needed to start making them here in the Okanagan Valley.

What I make is local. The wine and spirits are from the Okanagan, my recipes are anchored by local roots, flowers, and herbs.

So What is Vermouth Anyway

Well, Vermouth is really just aromatized and fortified wine.

Aromatized just means that the wine has a bunch of roots, flowers, and other plant parts soaking in it for extra flavour and aroma.

Fortified means that extra booze was added to it too.

So what I do is I put stuff into wine and then I add booze to it.

Well, it's more complicated than that because I also add stuff to the booze too, and the stuff that I add is a pretty special blend of a few different types of Wormwood, Yarrow Flowers, Orange Peel, Clover, Lavender, Chamomile, Gentian, Linden, Lemon Balm, Hibiscus, Sage, Rosemary and the list goes on.

All in all, there can be up to 26 different ingredients in each batch. Each ingredient is extracted for a specific time to get the right balance of bitter, sweet, fruity, herbal, floral, and spice notes.

Why Marrow?

Vermouth is actually grounded in a sense of time and place. Many of the recipes of the past, that we can still enjoy today, tell a story though their taste.

Some of the classics are known for the "exotic" spices they used, but many more are really just humble recipes using the flavours at hand.

I chose the name "Marrow", because making Vermouth is simply the process of pulling flavours and aromas (the essences in a way) from their sources and combining them in a way that is balanced and satisfying. It's about taking the flavours and aromas a place gives you, often times the startling herbal and bitter flavours, and using them in a way that is both undeniably delicious and true to the ingredients.

I don't know, I thought of the name and it felt right.

And plus, skeletons are cool.

Get all the Big News

I don't mail often, but when I do you better believe it's important.

© Untitled. All rights reserved.