In Harlem, a Small-Scale Vermouth Producer Expands Citywide Reach
In the heart of New York's Finger Lakes region, a unique story unfolds about a man who turned his passion for mixology into a thriving business. Will Clark, a professional drummer by trade, discovered a new rhythm in the world of vermouth production.
Clark's journey began as a simple hobby, making his own cocktails at home. As he delved deeper into the art of mixology, he found himself drawn to the aromatized fortified white wine, vermouth. Intrigued by its flavour profile, he embarked on a mission to create his own version, starting by making his own vermouth because it was the next thing he could do homemade.
His creation, Little City Vermouth, retains its bootstrap charm, similar to other small-batch booze. The dry vermouth he crafts differs vastly from mainstream bottles on the market, offering more acidity to allow the base wine to show through. This unique flavour profile has been well-received, and people eventually wanted to buy his vermouth, leading him to go through an arduous licensing process with the government.
Clark now bottles two kinds of vermouth, dry and sweet, that are distilled from the Cayuga White hybrid grape in the Finger Lakes. The Cayuga White grape, specifically developed at Cornell University to do well in the region, lends a distinctive character to Little City Vermouth.
The vermouth made by Will Clark has a lot of citrus notes, and he spent years playing around with different botanicals, methods for extracting flavour, and combinations. Funky dry vermouths, according to Clark, can make martinis a little murky, and people's current palates prefer a brighter flavor. As a result, he aimed to create a vermouth that allows for an ample amount to be used in martinis, aiming for a clean, brighter flavour.
Little City Vermouth is used in cocktails at various restaurants and bars, including The Wayland, Lovers of Today, Dream Baby, Freek's Mill, and more. Despite the lack of specific information about these establishments and their cocktail recipes, it is clear that Clark's creation has found a place in the local cocktail scene.
Vermouth, a fortified and aromatized wine, has a rich history rooted in herbal medicine traditions. Different regions have developed their own styles, with vermouth playing a key role in cocktails. Innovative wine production methods like cryo maceration exist but are not specifically linked to Little City Vermouth.
With the growing interest in botanical and bitter-forward flavour profiles in cocktails, it is no surprise that Little City Vermouth has found a niche in the Finger Lakes region. As the label of Little City Vermouth, a woodcut created by Will Clark, tells the story of its Harlem kitchen origins, it is clear that this is a product born out of passion and a love for mixology.
Whether sipped neat or used in a cocktail, Little City Vermouth offers a unique taste of the Finger Lakes, crafted by a drummer turned vermouth maker. For those interested in learning more about vermouth production, workshops are available in places like Barcelona, led by professionals from The Instituto del Vermut, dedicated to vermouth history and production appreciation.
Will Clark's home-and-garden projects ventured into the art of mixology, specifically focusing on creating his own homemade vermouth, which later developed into Little City Vermouth, a unique food-and-drink product that is now used in various lifestyle settings, such as restaurants and bars. The flavorsome vermouth, with its distinctive citrus notes, has found a niche in the Finger Lakes region's growing appreciation for botanical and bitter-forward flavors in cocktails.
