Naturi Vermouth Dirty Dry
- 94
- $40
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It comes as a surprise to some travellers in places like Spain to discover just how popular good Vermouth is. Back home, it seems that any old Vermouth tossed into the gin will do. Nothing could be further from the truth. The Dirty Dry can be used to the benefit of anything from a Martini to a Vesper to a White Negroni. It is made from a base of local white wine with Brandy and a range of botanicals, including seaweed and lemon myrtle. For me, it just screams Martini. The colour is a deep gold straw. An utterly entrancing aroma of lemon, ginger, green olives, pickles, spices and citrus with even a tiny touch of honeycomb before that dirty note emerges on the palate. This is finely crafted with excellent length, and is wonderful.
Ken was born and bred in Brisbane, Queensland. He had a non-trendy, perfectly happy childhood, in a family convinced alcohol meant instant condemnation to Hades. But a break fishing on the Great Barrier Reef, and some good wine, started a serious obsession that eventually took over. It did not stop Ken being chastised later for drinking Pol champagne, disgusted he’d drink anything made by a Cambodian dictator. Now, Ken mostly writes on wine, champagne and spirits for various newspapers, magazines and books, but is perhaps best known for his work in The Courier Mail. He also has a little sideline writing on cigars, fishing, travel and food. When not writing, fly-fishing for trout in NZ or bonefish on the flats of Cuba, travelling or smoking cigars, he is no doubt following a variety of sporting teams – the occasionally glorious Queensland Reds rugby, the dysfunctional Washington Redskins, the dodgy Arsenal and especially revels in the world restored to its proper axis with the return of the Ashes to their rightful home.
