Andrew Quady introduced his line of Vya Vermouths in 1999 with the idea that vermouth could be appreciated similarly to the way fine wines are enjoyed—for aroma, complexity, and balance. Quady is known for making fortified dessert wines in the San Joaquin Valley of California at Quady Winery. His expertise in fortified wines naturally lends itself to making vermouth, which is a fortified, aromatized wine.
What Goes Into Vya Vermouth?
The ingredients in all three vermouths, Vya Whisper Dry, Vya Sweet, and Vya Extra Dry begin with a blend of grapes, including Orange Muscat which is grown at the Quady Winery in the San Joaquin Valley of California. The Vya base-wine philosophy is that it should be fresh and clean without a lot of varietal character, providing a palate for the herbs to make something entirely new. In the sweet Vya, some of Quady’s port style wine is mixed in for added color and dimension. The other pieces of the puzzle – the herbs – are sourced from India, Albania, Russia, Spain, Morocco, Mexico to name a few. The herbs are carefully steeped in the right proportions in small batches of fortified wine and transformed into unique vermouth made only at Quady Winery.