Meet Scots brothers turning classic drink Vermouth Scottish with new spirit launch

Combining Scottish and Italian flavours is now commonplace when it comes to food, but two Scots brothers are now doing it with an exciting new twist on a classic drink.

Borders-based entrepreneurs David and Dominic Tait recently launched Valentian, a new Scottish Vermouth Rosso, that fuses Italian white wine with Scottish malt spirit and botanicals from both countries.

“My brother and I are big fans of Vermouth, and of course, Scotch whisky,” explained Dominic, 33.

“We also love the cuisine of both Scotland and Italy, and as a product we are both passionate about, we wanted to create a Scottish version of this iconic drink.”

The only major stumbling block they faced, was that Scotland is not exactly well known for its wine production, but thankfully we do have an underappreciated spirit that’s readily available.

“Unfortunately, Scotland has a bit of a shortage on the wine front,” said Dominic. “It was then more about looking at what the other elements involved were and how we could do something unique there.

“With Vermouth, you add spirit for fortifying and for flavour, and in Scotland, we have a quality established spirit in Scotch whisky that starts out with an amazing new make spirit, which already has a beautiful flavour.

“So, we wanted to harness those spirit flavours because at the minute they are underappreciated and that was where the germ of the idea kind of grew from there.”

Taking the new make spirit usually reserved for whisky production, they created a fusion with white wine which they imported from Italy and added a range of other intriguing ingredients.

“We started thinking about the botanicals that are cultivated in both Scotland and Italy and grown in both countries” and used in the cuisine of both countries to create this fusion that celebrates both.

Currently based at St Boswells in the Scottish Borders, the name for their innovative spirit is inspired by the fact that the area was once known as Valentia, the most northerly part of the Roman empire.

So, how do the brothers, plan on getting people to embrace not only their new product but also Vermouth in general?

Dominic added: “I think we have to offer a greater education about the category. Vermouth is often seen as that dusty bottle that’s kept at the back of your drinks cabinet and has been there for years, and unfortunately, that then means that peoples perceptions of vermouth are a spirit drink that’s gone off.

“As a wine-based drink, we need to get people thinking about opening it and storing it in the fridge, and drinking it within 12 and 16 weeks tops, ideally six weeks to really get the best out of it.”

The drinks entrepreneur, who grew up in the drinks industry thanks to his late father not only being an industry veteran with firms like William Grant’s & Sons and Innis & Gunn but also the co-founder of the Borders Distillery, believes that their vermouth’s rich flavour and Scottish provenance is already being embraced by not only bars and restaurants but also independent retailers as well as consumers.

So much so that you’ll now find it in top venues like Fhior and Nauticus in Edinburgh, The Blue Room in Dundee, and Bar Vini and The Gate in Glasgow.

“It’s got a real depth and warmth of flavours that I think people will love, you’ll find candied orchard fruits and tropical notes, you don’t get that in a lot of Vermouths and that’s something that the malt spirit brings, as well as this malty warmth to it.

“This is offset by the freshness of citrus that we use, the orange and bergamot, to create a very balanced Vermouth that’s filled with flavour.”

Ideal for mixed drinks like a classic Negroni or a Manhattan, Dominic explained that one of his favourite serves is to simply drink it with tonic, which he’s ingeniously dubbed a V & T, due to the richness of its flavour.

“It’s really easy, 50ml of Vermouth and a really high-quality tonic, and you’ve got that depth of flavour but with less alcohol, than you’ll find in a G & T – so for the same as a measure of gin you are getting half the abv and I think that’s great but still all of the flavour.

“If you are someone who is looking to drink less, or slower, or better, then you are looking for what you are drinking to still have lots of flavour and that’s where we come in.”

The pair have begun surveying locations for a new Scottish Borders headquarters following a successful £120,000 crowdfunding campaign which hit its target in just two days.

They now plan on following up their first release with and two new vermouths ­– a Valentian Vermouth Bianco and Secco – both of which as due for release in spring/summer 2022.

Valentian Vermouth is available now from the Valentian website as well as top Independent stockists including Good Spirits and Valhalla’s Goat in Glasgow, Provender Brown in Perth, Royal Mile Whiskies in Edinburgh, and Master of Malt.

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