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So...who are we?
Well, right now, Marrow Vermouth is just me, Shawn Dalton.

Well, I mean 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, and that person might as well be me.

What I make is local. The wine and spirits are from the Okanagan, my recipes are anchored by the native botanicals, flowers, and herbs of the Valley, which I forage whenever possible. Eventually, all of the ingredients for my vermouths and whatever other style of aperitif I make, will be 100% grown in the place I live, but that's going to be step 2.

Step 1: Get some Vermouth into Yer'mouth 

So...who are we?
Well, right now, Marrow Vermouth is just me, Shawn Dalton.

Well, I mean 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, and that person might as well be me.

What I make is local. The wine and spirits are from the Okanagan, my recipes are anchored by the native botanicals, flowers, and herbs of the Valley, which I forage whenever possible. Eventually, all of the ingredients for my vermouths and whatever other style of aperitif I make, will be 100% grown in the place I live, but that's going to be step 2.

Step 1: Get some Vermouth into Yer'mouth 

But enough about me. How are you feeling?
Fine? Languid? Jovial? Thirsty?

Yeah, I get it.

Wanna talk some more?

How about you join my mailing list?

OR how about you just follow me on Instagram?

OR read on for some more info.

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, Clover, Lavender, Chamomile, Gentian, Linden, Lemon Balm, Hibiscus, Sage, Rosemary and the list goes on. 

All in all, there are 26 ingredients for the red/sweet vermouth and 12 for the white/dry vermouth. Each ingredient is extracted for a specific time to get the right balance of bitter, sweet, fruity, herbal, floral, and spice notes.
So...what the heck 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, Clover, Lavender, Chamomile, Gentian, Linden, Lemon Balm, Hibiscus, Sage, Rosemary and the list goes on. 

All in all, there are 26 ingredients for the red/sweet vermouth and 12 for the white/dry vermouth. Each ingredient is extracted for a specific time to get the right balance of bitter, sweet, fruity, herbal, floral, and spice notes.
So...why Marrow?
People usually don't think about it, but 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.

Whether it's speaking to the new flavours people in Europe started to get their hands on, or a humble recipe showing only the flora within reach a certain time of the year in a certain place of the world.

I chose the name "Marrow", because making Vermouth is simply the process of pulling the flavours and aromas (their essences in one way or another) from one thing and combining them into something else.

I like to think that I'm extracting the essence of things around me, combining them in a way that heightens them, and then putting it in a bottle that is both delicious and satisfying.

I don't know, Marrow Vermouth just sounded right the more I learned about making Vermouth.

And plus, skeletons are cool.
So...why the name "Marrow"?
People usually don't think about it, but 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.

Whether it's speaking to the new flavours people in Europe started to get their hands on, or a humble recipe showing only the flora within reach a certain time of the year in a certain place of the world.

I chose the name "Marrow", because making Vermouth is simply the process of pulling the flavours and aromas (their essences in one way or another) from one thing and combining them into something else.

I like to think that I'm extracting the essence of things around me, combining them in a way that heightens them, and then putting it in a bottle that is both delicious and satisfying.

I don't know, Marrow Vermouth just sounded right the more I learned about making Vermouth.

And plus, skeletons are cool.