A vermouth made with California native herbs, berries and roots?

We don’t even know how is this going to taste. Maybe it won’t even taste like vermouth! Regardless, we think it can be an interesting odyssey to try.

We have already made a couple of batches at home and now we are going to focus on researching local herbs and plants (if possible indigenous from the Bay Area), finding out where to get them, and then combine them in a way that we can make a palatable vermouth.

So far these are the ones we have found worth investigating:

• Yerba buena
• Yerba santa
• Yerba mansa
• California Lilac (red root)
• Baby bear manzanita bush (leaves)
• California rose
• Sambucus mexicana/ elderberry bush
• Golden currants
• Mentha arvensis
• California bay laurel
• Gray pine pine nuts
• Holly leafed cherry
• Soapbark tree
• Madrone