Painting of flowers and plants

Herbs + Spices + Magic

Vya Apothecary

Vya was designed to be enjoyed like a fine wine: for flavor, aroma and complexity. Learn more about the botanicals that are infused into each vermouth.

Vya Botanicals

Alfalfa

Alfalfa, or Medicago sativa, is a purple flowering perennial and member of the legume family known for its nutritious qualities. Also referred to as lucerne, it has an extensive tradition of uses, including making nutritive tonics, enjoying as an herbal tea, and eating the sprouts in meals like salads and sandwiches. Alfalfa is rich in vitamins A, E, D and K. In traditional Chinese medicine, Alfalfa was used for digestive system support and to stimulate the appetite.
1/17
Meet Extra Dry
Alfalfa Plant

Bitter Orange Peel

Bitter Orange, also known as Seville Orange or Sour Orange, is the fruit of the citrus tree Citrus x aurantium – an evergreen tree with long spines and aromatic flowers. Native to Southeast Asia, it is thought that Bitter Orange is likely a cross between the pomelo and the mandarin orange. The membranes and pulp of the fruit are very sour, bitter and inedible, but the peel of Bitter Orange is used to flavor a variety of foods and beverages, including marinades, marmalade and liqueurs.
2/17
Meet Extra Dry
Bitter Orange Plant

Cardamom

Cardamom is an intensely aromatic spice from the tropical plant Elettaria cardamomum. It is recognized by seed pods with thin, papery shells and small black seeds inside. The seeds are considered the spice, which is used for many culinary purposes. Cardamom production began in ancient times; the Babylonians and Assyrians valued its health benefits, as did the Greeks, who used it as a digestive aid. It is considered one of the world’s most expensive spices, behind saffron and vanilla.
3/17
Meet Extra Dry
Cardamom Plant

Cloves

Cloves are the flower buds of a Myrtaceae family evergreen tree, Syzygium aromaticum, with large leaves and crimson flowers that grow in grouped clusters. The entire clove tree is highly aromatic, hence its Latin name aromaticum, with the dried flower buds being used as a culinary spice for thousands of years. Clove is considered a warming herb with a pungent flavor, and is used extensively in Middle Eastern, North African, Chinese and Indian cuisine.
4/17
Meet Extra Dry
Cloves plant

Coriander Seed

Coriander, or Coriandrum sativum, is an annual herb in the Apiaceae family. All parts of the plant are edible, with the leaves commonly referred to as cilantro and the dried seeds as coriander. Coriander seeds are warming and have a slightly nutty, citrus flavor when roasted. Truly an ancient spice, Coriander was first mentioned in Sanskrit texts 7,000 years ago and was also found in ancient Egyptian tombs and Bronze Age ruins. It is popularly used in cuisine and beverages all over the world.
5/17
Meet Extra Dry
Coriander Plant

Elecampane Root

Elecampane, or Inula helenium, is a widespread plant species in the sunflower family Asteraceae. The plant grows up to 6 feet tall, with large leaves and yellow, daisy-like flowers. Elecampane was used for medicinal purposes in Ancient Greek times, while its roots were candied and eaten as confectionery in Medieval Europe. It is said that Elecampane is named after Helen of Troy, hence the name helenium, because she carried the flowers with her when abducted from Sparta.
6/17
Meet Extra Dry
Elecampane Root

Galangal Root

Galangal, or Alpinia galanga, is a shrub with long, thin leaves, small flowers with a dark-red tip and reddish-brown, woody rhizomes (roots). It is a member of the ginger family, commonly referred to as Thai Ginger, with a pungent, ginger-like flavor but more peppery with a pine aroma. Galangal Root is often used to flavor Asian and Indonesian cuisine, and in ethnobotany, it has been reported to promote digestion and alleviate respiratory diseases and stomach problems.
7/17
Meet Extra Dry
Galangal Root

Lavender

Lavender is the common name for Lavandula, a genus of 47 flowering plants in the mint family Lamiaceae. Lavender is an aromatic perennial evergreen shrub with purple flowers atop stems that rise above the foliage. Use of this sweetly fragrant flower dates back thousands of years; the Egyptians used it during the mummification process, while the Greeks and Romans used it for bathing, cooking and as an ingredient in perfume. Today lavender is one of the most recognized scents in the world.
8/17
Meet Extra Dry
Lavender Flowers

Linden Flowers

Linden is an herb that grows on various species of Tilia, or lime tree. Linden Flowers are fringed, yellow-white blooms that grow in clusters with the tree’s heart-shaped leaves. They are known for their rich, sweet fragrance, and are often steeped into tea. Historically, Linden Flowers were used to soothe nerves and treat health problems related to anxiety. Today Linden is used in many cough and cold remedies, as it contains antioxidants and components that soothe and reduce inflammation.
9/17
Meet Extra Dry
Linden Flowers

Orris Root

Orris Root, or Iris germanica, is a rhizomatous member of the Iris family with dark purple flowers and sword-like leaves. It is mainly used as a fixative and base note in perfumery due to its flowery, woody fragrance that is reminiscent of violets. Orris Root is also the most widely used fixative for potpourri and is used as an ingredient in many brands of gin. In cuisine, Orris Root has been used to flavor syrups; its taste is said to be indistinguishable from raspberry.
10/17
Meet Extra Dry
Orris Root

Quassia Bark

Quassia Bark comes from the plant Quassia amara, an evergreen shrub from the tropics of South America with broadly winged leaves and vivid crimson flowers. The name “amara” means “bitter” in Latin and describes the plant’s extremely bitter taste. The bitter principle found in Quassia Bark and wood is used in Angostura Bitters, which is used for flavoring in soft drinks, digestive tonics and cocktails. Medically, Quassia amara is used as a digestive and to treat fever.
11/17
Meet Extra Dry
Quassia Bark

Red Clover

Red Clover, or Trifolium pratense, is an herbaceous flowering plant in the bean family Fabaceae, native to Europe, Western Asia and northwest Africa. This short-lived perennial is tolerant to drought and features three lobed leaves and a dense cluster of dark pink flowers with a paler base. Red Clover is widely grown as a fodder crop and is valued for its ability to increase soil fertility through nitrogen fixation. Its flowers and leaves are edible, often used in jellies and herbal teas.
12/17
Meet Extra Dry
Red Clover

Rosebuds

Rose is the name of both the woody perennial flowering plant of the genus Rosa and the flower it produces. Rose flowers vary in size and shape, as there are more than 300 species and tens of thousands of cultivars. The oldest remains of roses were found in a 34-million-year-old formation in Colorado. They are popular for use as cut flowers, as well as use in perfumes due to their sweet, aromatic fragrance. Rose is also used to flavor many foods, sweets and beverages, from teas to cocktails.
13/17
Meet Extra Dry
Rosebuds

Sage Leaf

Sage, or Salvia officinalis, is a perennial evergreen subshrub with woody stems, grayish leaves and flowers ranging from blue to purple. It is a member of the mint family Lamiaceae and native to the Mediterranean region. Sage was used in ancient times to ward off evil and help increase fertility; the Romans considered it a holy herb and used it in religious rituals. Sage has a savory, slightly peppery flavor, and has been used for centuries to season cuisine like sauces, meats, stuffing and more.
14/17
Meet Extra Dry
Sage Leaf

Summer Savory

Summer Savory, or Satureja hortensis, is an annual herb in the mint family, with thick branched stems, narrow leaves and small white, pink or lilac flowers. It is related to rosemary and thyme and features a peppery flavor with notes of marjoram, mint and thyme. In addition to its many culinary uses, Ancient Egyptians, Romans and Greeks considered Summer Savory to be an aphrodisiac. It also has astringent and anti-inflammatory properties and has long been used to treat a variety of ailments.
15/17
Meet Extra Dry
Summer Savory

Sweet Orange Peel

Sweet orange, or Citrus x sinensis, is a hybrid between the pomelo and mandarin, originating from Southern China, Northeast India and Myanmar. Large-scale cultivation of the Sweet Orange started in the 10th century as evidenced by complex irrigation techniques adapted for orange orchards. It was considered a luxury food grown by wealthy people. Today Sweet Orange Peel is used in teas and other beverages, as well as cosmetics and culinary creations like jams, jellies, stir fry and much more.
16/17
Meet Extra Dry
Sweet Orange plant

Thyme

Thyme, or Thymus vulgaris, is a perennial herb in the mint family Lamiaceae, and is indigenous to the Mediterranean region. This woody herb has small, rounded leaves and pink flowers, and is related to oregano. It has a strong herbal flavor with floral notes similar to that of lavender or rosemary. Ancient Egyptians used thyme for embalming, while the Greeks burned it as incense, believing it was a source of courage. Thyme has been used to flavor foods and beverages for millennia.
17/17
Meet Extra Dry
Thyme Flowers

Angelica Root

Angelica plants grow up to 10 feet tall and have globe-like clusters of green or yellow flowers that blossom into small fruits. From the family Apiaceae, a subspecies that is cultivated for sweetly scented edible stems and roots, Angelica Root has a long history of use as a traditional medicine and culinary ingredient. It is aromatic and considered to have spicy, bitter and warming energies, and is used in teas, tinctures, and as a flavoring in liqueurs and spirits such as gin.
1/14
Meet Sweet

Bitter Orange Peel

Bitter Orange, also known as Seville Orange or Sour Orange, is the fruit of the citrus tree Citrus x aurantium – an evergreen tree with long spines and aromatic flowers. Native to Southeast Asia, it is thought that Bitter Orange is likely a cross between the pomelo and the mandarin orange. The membranes and pulp of the fruit are very sour, bitter and inedible, but the peel of Bitter Orange is used to flavor a variety of foods and beverages, including marinades, marmalade and liqueurs.
2/14
Meet Sweet
Bitter Orange Plant

Blessed Thistle

Blessed Thistle, or Cnicus benedictus, has long narrow leaves and is completely covered in fine hairs, with a characteristic, prickly yellow or purple flower. It has a long history of use in traditional European herbalism dating back to the Middle Ages, appreciated for its abilities as a digestive stimulant, as well as its anti-inflammatory and antibacterial properties. Blessed Thistle is energetically cooling and drying with a bitter taste and is often used as a component in digestive bitters.
3/14
Meet Sweet
Blessed Thistle

Cardamom

Cardamom is an intensely aromatic spice from the tropical plant Elettaria cardamomum. It is recognized by seed pods with thin, papery shells and small black seeds inside. The seeds are considered the spice, which is used for many culinary purposes. Cardamom production began in ancient times; the Babylonians and Assyrians valued its health benefits, as did the Greeks, who used it as a digestive aid. It is considered one of the world’s most expensive spices, behind saffron and vanilla.
4/14
Meet Sweet
Cardamom Plant

Cinchona Bark

Cinchona is a genus of flowering plants from the Rubiaceae family. While the foliage is evergreen, its bark is what makes the Cinchona plant significant. Cinchona Bark contains quinine, an effective remedy for treating malaria. It lends its bitter taste to a variety of products, including tonic water, bitter liqueurs, vermouth and other fortified wines. This woody, dusty bark can be quite tannic and is considered by some to be a “pure bitter” without specific flavor.
5/14
Meet Sweet
Cinchona Bark

Cinnamon

Cinnamon is the name for several species of trees and the spice they produce, all from the genus Cinnamomum in the Lauraceae family. Cinnamon trees are characterized by oval-shaped leaves, thick bark and berry fruit. The leaves and the bark are primary parts of the plants used. A sweet, aromatic spice with warming qualities, Cinnamon was so highly prized among ancient nations that it was regarded as a gift for monarchs and deities. It was even used to embalm mummies in ancient Egypt.
6/14
Meet Sweet
Illustration of the Cinnamon plant

Cloves

Cloves are the flower buds of a Myrtaceae family evergreen tree, Syzygium aromaticum, with large leaves and crimson flowers that grow in grouped clusters. The entire clove tree is highly aromatic, hence its Latin name aromaticum, with the dried flower buds being used as a culinary spice for thousands of years. Clove is considered a warming herb with a pungent flavor, and is used extensively in Middle Eastern, North African, Chinese and Indian cuisine.
7/14
Meet Sweet
Cloves plant

Coriander Seed

Coriander, or Coriandrum sativum, is an annual herb in the Apiaceae family. All parts of the plant are edible, with the leaves commonly referred to as cilantro and the dried seeds as coriander. Coriander seeds are warming and have a slightly nutty, citrus flavor when roasted. Truly an ancient spice, Coriander was first mentioned in Sanskrit texts 7,000 years ago and was also found in ancient Egyptian tombs and Bronze Age ruins. It is popularly used in cuisine and beverages all over the world.
8/14
Meet Sweet
Coriander Plant

Elecampane Root

Elecampane, or Inula helenium, is a widespread plant species in the sunflower family Asteraceae. The plant grows up to 6 feet tall, with large leaves and yellow, daisy-like flowers. Elecampane was used for medicinal purposes in Ancient Greek times, while its roots were candied and eaten as confectionery in Medieval Europe. It is said that Elecampane is named after Helen of Troy, hence the name helenium, because she carried the flowers with her when abducted from Sparta.
9/14
Meet Sweet
Elecampane Root

Galangal Root

Galangal, or Alpinia galanga, is a shrub with long, thin leaves, small flowers with a dark-red tip and reddish-brown, woody rhizomes (roots). It is a member of the ginger family, commonly referred to as Thai Ginger, with a pungent, ginger-like flavor but more peppery with a pine aroma. Galangal Root is often used to flavor Asian and Indonesian cuisine, and in ethnobotany, it has been reported to promote digestion and alleviate respiratory diseases and stomach problems.
10/14
Meet Sweet
Galangal Root

Gentian Root

Gentian is a genus of flowering plants belonging to the Gentianaceae family, which contains about 400 species. Gentian is most notably recognized by its trumpet-like, star-shaped flowers with an intense blue hue. Its extremely bitter root is a common beverage flavoring for bitters and aperitifs, as well as popular liqueurs like Aperol. Gentian Root has been used in European herbal medicine since its discovery 2,200 years ago.
11/14
Meet Sweet
Illustration of a Gentian flower with roots

Nutmeg

Nutmeg is a spice derived from the ground seed of an apricot-like fruit from the Myristica tree, a fragrant evergreen native to Indonesia. It is a warming spice with a distinctive, pungent fragrance and a slightly sweet taste. Nutmeg is used as a culinary spice in food and beverages all over the world. The essential oil is used in the perfumery and pharmaceutical industries. Historically, the earliest evidence of Nutmeg use is from 3,500-year-old pottery fragment residues in eastern Indonesia.
12/14
Meet Sweet
Nutmeg Plant

Quassia Bark

Quassia Bark comes from the plant Quassia amara, an evergreen shrub from the tropics of South America with broadly winged leaves and vivid crimson flowers. The name “amara” means “bitter” in Latin and describes the plant’s extremely bitter taste. The bitter principle found in Quassia Bark and wood is used in Angostura Bitters, which is used for flavoring in soft drinks, digestive tonics and cocktails. Medically, Quassia amara is used as a digestive and to treat fever.
13/14
Meet Sweet
Quassia Bark

Sweet Orange Peel

Sweet orange, or Citrus x sinensis, is a hybrid between the pomelo and mandarin, originating from Southern China, Northeast India and Myanmar. Large-scale cultivation of the Sweet Orange started in the 10th century as evidenced by complex irrigation techniques adapted for orange orchards. It was considered a luxury food grown by wealthy people. Today Sweet Orange Peel is used in teas and other beverages, as well as cosmetics and culinary creations like jams, jellies, stir fry and much more.
14/14
Meet Sweet
Sweet Orange plant

Alfalfa

Alfalfa, or Medicago sativa, is a purple flowering perennial and member of the legume family known for its nutritious qualities. Also referred to as lucerne, it has an extensive tradition of uses, including making nutritive tonics, enjoying as an herbal tea, and eating the sprouts in meals like salads and sandwiches. Alfalfa is rich in vitamins A, E, D and K. In traditional Chinese medicine, Alfalfa was used for digestive system support and to stimulate the appetite.
1/18
Meet Whisper Dry
Alfalfa Plant

Balsam Fir Needles

Balsam Fir, or Abies balsamea, is a small to medium-sized evergreen tree native to most of central and eastern Canada and the Northeastern United States. It is popularly used as a Christmas tree, celebrated for its conical shape, green needles and fresh pine fragrance. Native Americans used Balsam Fir for medicinal and therapeutic purposes for thousands of years; it contains vitamin C, which has been studied for its effects on bacterial and viral infections.
2/18
Meet Whisper Dry
Balsam Fir Plant

Bitter Orange Peel

Bitter Orange, also known as Seville Orange or Sour Orange, is the fruit of the citrus tree Citrus x aurantium – an evergreen tree with long spines and aromatic flowers. Native to Southeast Asia, it is thought that Bitter Orange is likely a cross between the pomelo and the mandarin orange. The membranes and pulp of the fruit are very sour, bitter and inedible, but the peel of Bitter Orange is used to flavor a variety of foods and beverages, including marinades, marmalade and liqueurs.
3/18
Meet Whisper Dry
Bitter Orange Plant

Cardamom

Cardamom is an intensely aromatic spice from the tropical plant Elettaria cardamomum. It is recognized by seed pods with thin, papery shells and small black seeds inside. The seeds are considered the spice, which is used for many culinary purposes. Cardamom production began in ancient times; the Babylonians and Assyrians valued its health benefits, as did the Greeks, who used it as a digestive aid. It is considered one of the world’s most expensive spices, behind saffron and vanilla.
4/18
Meet Whisper Dry
Cardamom Plant

Cloves

Cloves are the flower buds of a Myrtaceae family evergreen tree, Syzygium aromaticum, with large leaves and crimson flowers that grow in grouped clusters. The entire clove tree is highly aromatic, hence its Latin name aromaticum, with the dried flower buds being used as a culinary spice for thousands of years. Clove is considered a warming herb with a pungent flavor, and is used extensively in Middle Eastern, North African, Chinese and Indian cuisine.
5/18
Meet Whisper Dry
Cloves plant

Coriander Seed

Coriander, or Coriandrum sativum, is an annual herb in the Apiaceae family. All parts of the plant are edible, with the leaves commonly referred to as cilantro and the dried seeds as coriander. Coriander seeds are warming and have a slightly nutty, citrus flavor when roasted. Truly an ancient spice, Coriander was first mentioned in Sanskrit texts 7,000 years ago and was also found in ancient Egyptian tombs and Bronze Age ruins. It is popularly used in cuisine and beverages all over the world.
6/18
Meet Whisper Dry
Coriander Plant

Elecampane Root

Elecampane, or Inula helenium, is a widespread plant species in the sunflower family Asteraceae. The plant grows up to 6 feet tall, with large leaves and yellow, daisy-like flowers. Elecampane was used for medicinal purposes in Ancient Greek times, while its roots were candied and eaten as confectionery in Medieval Europe. It is said that Elecampane is named after Helen of Troy, hence the name helenium, because she carried the flowers with her when abducted from Sparta.
7/18
Meet Whisper Dry
Elecampane Root

Galangal Root

Galangal, or Alpinia galanga, is a shrub with long, thin leaves, small flowers with a dark-red tip and reddish-brown, woody rhizomes (roots). It is a member of the ginger family, commonly referred to as Thai Ginger, with a pungent, ginger-like flavor but more peppery with a pine aroma. Galangal Root is often used to flavor Asian and Indonesian cuisine, and in ethnobotany, it has been reported to promote digestion and alleviate respiratory diseases and stomach problems.
8/18
Meet Whisper Dry
Galangal Root

Lavender

Lavender is the common name for Lavandula, a genus of 47 flowering plants in the mint family Lamiaceae. Lavender is an aromatic perennial evergreen shrub with purple flowers atop stems that rise above the foliage. Use of this sweetly fragrant flower dates back thousands of years; the Egyptians used it during the mummification process, while the Greeks and Romans used it for bathing, cooking and as an ingredient in perfume. Today lavender is one of the most recognized scents in the world.
9/18
Meet Whisper Dry
Lavender Flowers

Linden Flowers

Linden is an herb that grows on various species of Tilia, or lime tree. Linden Flowers are fringed, yellow-white blooms that grow in clusters with the tree’s heart-shaped leaves. They are known for their rich, sweet fragrance, and are often steeped into tea. Historically, Linden Flowers were used to soothe nerves and treat health problems related to anxiety. Today Linden is used in many cough and cold remedies, as it contains antioxidants and components that soothe and reduce inflammation.
10/18
Meet Whisper Dry
Linden Flowers

Orris Root

Orris Root, or Iris germanica, is a rhizomatous member of the Iris family with dark purple flowers and sword-like leaves. It is mainly used as a fixative and base note in perfumery due to its flowery, woody fragrance that is reminiscent of violets. Orris Root is also the most widely used fixative for potpourri and is used as an ingredient in many brands of gin. In cuisine, Orris Root has been used to flavor syrups; its taste is said to be indistinguishable from raspberry.
11/18
Meet Whisper Dry
Orris Root

Quassia Bark

Quassia Bark comes from the plant Quassia amara, an evergreen shrub from the tropics of South America with broadly winged leaves and vivid crimson flowers. The name “amara” means “bitter” in Latin and describes the plant’s extremely bitter taste. The bitter principle found in Quassia Bark and wood is used in Angostura Bitters, which is used for flavoring in soft drinks, digestive tonics and cocktails. Medically, Quassia amara is used as a digestive and to treat fever.
12/18
Meet Whisper Dry
Quassia Bark

Red Clover

Red Clover, or Trifolium pratense, is an herbaceous flowering plant in the bean family Fabaceae, native to Europe, Western Asia and northwest Africa. This short-lived perennial is tolerant to drought and features three lobed leaves and a dense cluster of dark pink flowers with a paler base. Red Clover is widely grown as a fodder crop and is valued for its ability to increase soil fertility through nitrogen fixation. Its flowers and leaves are edible, often used in jellies and herbal teas.
13/18
Meet Whisper Dry
Red Clover

Rosebuds

Rose is the name of both the woody perennial flowering plant of the genus Rosa and the flower it produces. Rose flowers vary in size and shape, as there are more than 300 species and tens of thousands of cultivars. The oldest remains of roses were found in a 34-million-year-old formation in Colorado. They are popular for use as cut flowers, as well as use in perfumes due to their sweet, aromatic fragrance. Rose is also used to flavor many foods, sweets and beverages, from teas to cocktails.
14/18
Meet Whisper Dry
Rosebuds

Sage Leaf

Sage, or Salvia officinalis, is a perennial evergreen subshrub with woody stems, grayish leaves and flowers ranging from blue to purple. It is a member of the mint family Lamiaceae and native to the Mediterranean region. Sage was used in ancient times to ward off evil and help increase fertility; the Romans considered it a holy herb and used it in religious rituals. Sage has a savory, slightly peppery flavor, and has been used for centuries to season cuisine like sauces, meats, stuffing and more.
15/18
Meet Whisper Dry
Sage Leaf

Summer Savory

Summer Savory, or Satureja hortensis, is an annual herb in the mint family, with thick branched stems, narrow leaves and small white, pink or lilac flowers. It is related to rosemary and thyme and features a peppery flavor with notes of marjoram, mint and thyme. In addition to its many culinary uses, Ancient Egyptians, Romans and Greeks considered Summer Savory to be an aphrodisiac. It also has astringent and anti-inflammatory properties and has long been used to treat a variety of ailments.
16/18
Meet Whisper Dry
Summer Savory

Sweet Orange Peel

Sweet orange, or Citrus x sinensis, is a hybrid between the pomelo and mandarin, originating from Southern China, Northeast India and Myanmar. Large-scale cultivation of the Sweet Orange started in the 10th century as evidenced by complex irrigation techniques adapted for orange orchards. It was considered a luxury food grown by wealthy people. Today Sweet Orange Peel is used in teas and other beverages, as well as cosmetics and culinary creations like jams, jellies, stir fry and much more.
17/18
Meet Whisper Dry
Sweet Orange plant

Thyme

Thyme, or Thymus vulgaris, is a perennial herb in the mint family Lamiaceae, and is indigenous to the Mediterranean region. This woody herb has small, rounded leaves and pink flowers, and is related to oregano. It has a strong herbal flavor with floral notes similar to that of lavender or rosemary. Ancient Egyptians used thyme for embalming, while the Greeks burned it as incense, believing it was a source of courage. Thyme has been used to flavor foods and beverages for millennia.
18/18
Meet Whisper Dry
Thyme Flowers
Essensia sitting on a branch of almond tree blossoming

FOUNDATIONS

The Wines in Vya

Vya is more than just botanicals! The proprietary base wines we use also set us apart from other vermouths and add to the rich complexity found in every bottle.

Essensia Orange Muscat by Quady Winery

Essensia Orange Muscat

Made from the distinctive, lesser used Orange Muscat variety, Essensia was created by Andrew Quady in 1980 and opened new premium categories in the American wine industry upon its release. During Essensia’s fermentation process, the juice is allowed to soak with the skins of the grapes, enhancing its flavors and honey-gold color with the very essence of the Orange Muscat grape. With its orange-marmalade characteristics, Essensia is blended into each Vya Vermouth (in different quantities) to add viscosity, aroma, texture and complexity. The addition of Quady’s proprietary Essensia Orange Muscat wine is unique to Vya and cannot be experienced with any other vermouth.

As tasted in:
Painting of a woman with a basket and flowers

Vya Sweet

Vya Whisper Dry

Vya Extra Dry

1/3
Starboard Batch 88

Starboard Batch 88

Starboard Batch 88 is a port-style wine made by Quady Winery using the same grape varieties – Tinta Roriz – and methods as in the Duoro River Valley in Portugal, where port is traditionally crafted. However, the San Joaquin Valley climate is warmer with different soils, and the Tinta Roriz vineyards here produce loose bunches and a small crop. Therefore, we blend different vintages – each with an average age of 5 years – into one decadent, smooth wine with rich chocolate-raisin character that’s halfway between a ruby and a tawny. Starboard is blended into Vya Sweet, along with Essensia, to add flavor, viscosity, aroma, texture and complexity. The addition of Quady’s proprietary Starboard Batch 88 port-style wine is unique to Vya Sweet and cannot be experienced with any other vermouth.

As tasted in:
Painting of a woman with a basket and flowers

Vya Sweet

2/3
Illustration of grapes on a vine

Dry California White Wine

All vermouths start with a base of dry white wine. In Vya, we look for a fresh, clean, neutral wine that can act as a carrier for the botanicals, the Essensia, and the Starboard, without interference. The dry white wine allows the more spectacular components of Vya to shine.

As tasted in:
Painting of a woman with a basket and flowers

Vya Sweet

Vya Extra Dry

Vya Whisper Dry

3/3

RESILIENCY

The Road to Sustainability

Quady Winery became CSWA Certified Sustainable in 2022. We’re strategizing and taking steps to continue to do better.

Vineyard with purple wildflowers growing down the center

HERBS + SPICE + MAGIC

The Three Vyas

Creator Andrew Quady’s grand design was to conjure memories and imagination for a magical sensory experience in every sip.

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