Discarded Sweet Cascara Vermouth

Profile: The Discarded Sweet Cascara Vermouth at a glance

• A vermouth produced using a zero-waste approach
• Skillful use of the fruit of the coffee bean to produce this special vermouths
• Perfect component for selected specialty cocktails

Portrait: What makes the Discarded Sweet Cascara Vermouth special

Discarded Sweet Cascara Vermouth - Sustainable enjoyment with a mission

Discarded Spirits Co. is a brand with a clear mission: reverse unnecessary waste and inspire progress. At the forefront of the zero-waste movement, waste from the coffee, wine and whiskey industries is harnessed to create award-winning, sustainable spirits.

The Philosophy shapes everything Discarded does - from the liquid in the bottles to the bottles themselves and beyond!

DISCARDED SWEET CASCARA VERMOUTH

Cascara, the fruit of the coffee berry, is a byproduct of the coffee industry. At Discarded it gets a second chance and is vermouthed into a rich, fruity zero-waste red wine. The sustainable vermouth creation combines a fortified wine with cascara for sweetness and wormwood extract for bitterness to create a sophisticated taste experience.

Spicy and fruity, with notes of cherry, strawberry, dark chocolate and a rich bouquet of red wine, figs and cinnamon on the finish. Discarded Sweet Cascara Vermouth gives vermouth-focused cocktails a powerful twist, adding depth and a fruity bitter tone to classics like the Negroni or Espresso Martini. 

Discover a new dimension of sustainable enjoyment with Discarded Sweet Cascara Vermouth and become part of the mission to transform waste into beauty. #Wastetastesbeautiful

Tasting Notes: This is what the Discarded Sweet Cascara Vermouth tastes like

• Aroma: Dark chocolate, coffee, cherry fruit, red wine, figs and cinnamon.
• Taste: Spicy and fruity. Cherry and jammy strawberry fruit, tannic red wine, cherries, espresso, dark chocolate, coal dust, structural wood and cinnamon.
• Finish:  Rich cherry fruit, soda vanilla and strawberry, balanced through red wine tannin.