"Aromatized wines such as vermouth are wines to which botanicals
(anything from the plant world) have been added. This appeals to
me, as a winemaker, because it offers greater freedom of expression
than wines made solely from grapes and because these wines have
been mostly ignored for almost 200 years." ~ Andrew Quady
Vya vermouth is a new sort of vermouth, made without compromise,
and intended to be drunk straight, as a delicious aperitif, as well
as the essential ingredient in the world's best cocktails.
Imagine a forest after the rain: cool, with terrific freshness,
and a little floral. This was the idea behind Vya
Vya extra-dry vermouth is a whole new idea in dry vermouth. The
objective was to give equal weight to the vinosity of the base
wines (a mixture of Colombard and Orange Muscat), and to the
selection of botanicals. The resulting vermouth is mysteriously
engaging, wine-like with a note of coolness and with an aroma
described as like being in a forest after a rain. Some 15 different
botanicals: mainly leaves, flowers, citrus rind, and seeds were
used. Lavender, sage, alfalfa, and linden are important
constituents. To retain the delicate complex flavors of the base
wines and the botanicals, Vya was minimally processed, like other
fine white wines.
Best of the Year - Wine Enthusiast Magazine, 2016
Double Gold Medal - San Francisco Fair International
Gold Medal - Orange County Fair
Gold Medal - California State Fair
4 Star Gold - Orange County Fair
Silver Medal - SF Chronicle Wine Competition, 2017
Silver Medal - Dallas Morning News Int'l
Silver Medal - San Francisco Chronicle
Silver Medal - American Wine Society
Silver Medal - San Francisco Fair
See what people are saying about Vya.
Our favorite Vya aperitif is half sweet and half extra-dry Vya, on
the rocks, with a twist of orange. "Vya is fruity and fragrant in a
way that no other vermouth on the market comes close to achieving,
and it adds wonderful highlights of dried flowers and sweet spices
to the juniper-infused gin."
-Charles Olken, Los Angeles Times
"...there are hints of lavender and rose petals, orange peel,
ginger and cardamom. It's fuller in the mouth than a traditional
French dry Vermouth." "...Both are great as aperitifs; the dry Vya
would make an unusual martini, and the sweet Vya, a tasty
-Gerald Boyd, San Francisco Chronicle
From California, Home-Grown Vermouths With Character "...Vya dry
vermouth...has an aroma of evergreen, lemon peel and clove. It
makes for an elegant martini." "...Vya sweet vermouth...suggests
anise, cinnamon and roses, and its round mouth-filling flavor has a
pleasantly bitter finish, making for a delicious aperitif on the
-Florence Fabricant, The New York Times
"I liked the Vya "Extra Dry" all by itself, served cold, a
refreshing, soft, slightly sweet white wine, with hints of orange
peel, sandalwood, ginger and chamomile tea. ... The white Vya makes
a very special sort of 'not dry' martini. The red Vya added to a
Manhattan makes it a bit more assertive and characteristic than
-Dan Berger, Los Angeles Times
100 BEST WINES 100 BEST BUYS WINERIES OF THE YEAR "...With
turn-of-the-century Martinis back in fashion (i.e. gin Martinis,
with both vermouth and a dash of orange bitters) ..." "On the
subject of Martinis, remember that they are cocktails and not
simply chilled glasses of gin (or vodka). Vermouth is a necessity,
as Californian Andrew Quady will be quick to tell you His new Vya
Vermouths, ...are like most California wines, plumper and more
assertive than many of their European Counterparts. Vya Dry will
kick up the flavors in your martini a notch, while the cinnamon and
clove-scented Vya Sweet makes a strong case for being sipped on its
own over ice."
-David Lynch, Wine and Spirits ANNUAL BUYING GUIDE
From Anonymous of San Diego, California on 12/15/2016.
I use Vya dry vermouth for my gin martinis, and have for a while. I find it to be a very distinctive . . .
great tasting product
From Anonymous of seattle, Washington on 2/16/2016.
Nice flavor, crisp, not too sweet. Smells wonderful too. The best Vermouth Ive had yet!
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