The Green Revolution in Your Glass: How Veso’s Fig Leaf Vermouth is Redefining the Aperitif

By Caroline Pardilla | July 31, 2026

In the modern cocktail landscape, the home bar has evolved from a simple collection of base spirits into a laboratory of nuanced flavor. Leading this charge is Veso Aperitifs, a brand that has garnered a cult following for its unconventional, culinary-forward approach to vermouth. With offerings ranging from savory miso and tomato profiles to the daring inclusion of anchovy, Veso is challenging the traditional boundaries of what an aperitif can be.

As the industry pivots toward more complex, terroir-driven ingredients, Veso’s latest limited-edition release—the Fig Leaf Vermouth—has emerged as a beacon of innovation. Developed in collaboration with some of the industry’s most respected minds, this bottling is not merely a drink; it is a masterclass in botanical extraction and a testament to the power of collaboration in the modern craft spirits movement.

The Genesis of a Botanical Breakthrough

The story of Veso’s Fig Leaf Vermouth began in 2025, during a casual but high-stakes conversation between Chris Beyer, CEO and founder of Veso, and Nick Amano-Dolan, then a key figure at San Francisco’s legendary cocktail institution, Trick Dog.

Trick Dog has long been known for its boundary-pushing cocktail menus, and the collaboration sought to bottle that creative spirit. When Beyer approached Amano-Dolan to explore the development of a signature vermouth, the request was simple: identify an ingredient that could serve as the foundation for a truly unique profile. Amano-Dolan’s answer was instantaneous: fig leaf.

"I thought it was so great as a flavor because it was incredibly versatile with its coconut and palo santo quality," Amano-Dolan explains, reflecting on the creative process. "But it also had a herbaceous and very green quality to it that felt fresh and entirely distinct from the spice-forward profiles of traditional vermouths."

The Craft Behind the Bottle: A Technical Deep Dive

The production of the Fig Leaf Vermouth is a laborious, four-week process that prioritizes ingredient integrity. Unlike mass-produced fortified wines, Veso utilizes a small-batch infusion method.

The base is a crisp, high-quality Pinot Blanc, which provides the necessary acidity to carry the weight of the botanical profile. The flavor architecture is built by infusing fresh fig leaves alongside a curated selection of dried ingredients, including cacao nibs, toasted coconut, and coriander seeds. This combination creates a bridge between the "green" earthiness of the fig leaf and the richer, creamier notes of the coconut and cacao.

To provide the necessary bitterness and structure expected of a vermouth, the infusion is balanced with quassia and cinchona bark. The final product is sweetened with cane sugar, resulting in a profile that is at once tropical, herbal, and structurally sophisticated. It is a chameleon of a spirit, designed to stand alone on ice, mix effortlessly with tonic, or serve as a structural replacement in classic cocktails.

Chronology of the Collaboration

The path from concept to bottle was marked by iterative testing and a commitment to perfection:

• Summer 2025: Initial discussions between Chris Beyer and Nick Amano-Dolan at Trick Dog.
• Autumn 2025: R&D phase begins, focusing on the sourcing of high-quality fig leaves and balancing the botanical maceration time.
• Winter 2025: Finalizing the wine base and the integration of cinchona and quassia for bitterness.
• Spring 2026: The product is officially launched as a limited-edition run.
• July 2026: Due to overwhelming demand from both professional bartenders and home enthusiasts, Veso announces plans to scale production significantly for the following year.

Professional Reception and Market Impact

The industry’s reception to the Fig Leaf Vermouth has been nothing short of rapturous. High-end establishments have adopted the product as a staple for creative experimentation.

In New York, the team at Oddball has integrated the vermouth into their seasonal menu, praising its ability to anchor complex, low-ABV drinks. Similarly, Never Say Dive in Cleveland and Republique in Los Angeles have highlighted the spirit as a key component for bartenders looking to move away from the traditional, heavy flavor profiles of standard sweet vermouths.

Amano-Dolan, who has since transitioned to Bar Snack in New York, maintains that the versatility of the product is its greatest strength. "It’s a perfect flavor to build a vermouth around," Amano-Dolan notes. His vision for the spirit spans the cocktail spectrum, recommending its use in everything from dry Martinis and Negroni variations to lighter, more effervescent spritzes.

The "Bamboo Colada": A Recipe for Modernity

Perhaps the best way to understand the potential of this spirit is through the drink that inspired its inception. The "Bamboo Colada," created by Amano-Dolan, represents the bridge between classic cocktail structure and modern tropical flavors.

The Bamboo Colada

• 1 ½ oz. Veso Fig Leaf Vermouth
• 1 ½ oz. Pineapple-infused Fino sherry
• ½ oz. Coconut water
• Tiny pinch of salt (or 2 dashes 10:1 saline solution)

Method: Stir all ingredients in a mixing glass with ice until thoroughly chilled. Strain into a Nick & Nora glass.

For the Pineapple-Infused Fino Sherry: Combine 1 ½ cups of fresh, coarsely chopped pineapple (skin included) with 750ml of Fino sherry. Infuse in the refrigerator for 24 hours and strain through a chinois. The infusion will remain shelf-stable in the refrigerator for approximately one month.

Implications for the Future of Vermouth

The success of the Fig Leaf Vermouth serves as a bellwether for the "New World" vermouth movement. For decades, the category was dominated by legacy European brands that adhered to strict, traditional recipes. Today, however, the rise of domestic aperitif producers in the United States is fostering a culture of innovation that mirrors the craft beer and craft gin booms of the early 2010s.

Veso’s success signals that consumers are no longer satisfied with generic, mass-market fortified wines. They are seeking products with a story, a specific provenance, and a clear culinary application.

"We plan to produce a five-times bigger batch size for the next year," says Chris Beyer. This decision to scale is not merely a business move; it is a response to a shifting consumer demographic that demands high-quality, adventurous ingredients for their home bars.

Challenges and Sustainability

Scaling a production that relies on fresh botanical infusions—specifically fresh fig leaves—presents significant supply chain challenges. Unlike dried herbs or spices, fresh leaves are seasonal and fragile. Veso’s commitment to this specific ingredient requires careful logistical planning and a close relationship with agricultural partners to ensure that the quality remains consistent as the brand grows.

Furthermore, the brand’s success has encouraged a broader conversation about sustainability in the spirits industry. By utilizing ingredients like fig leaves—often an overlooked byproduct of fig cultivation—Veso is contributing to a more circular economy in beverage production.

Conclusion: A Must-Have for the Modern Bar

As the summer of 2026 progresses, the Veso Fig Leaf Vermouth remains a hot commodity. While it currently holds "limited-edition" status, its integration into top-tier bar programs across the country suggests that it is well on its way to becoming a permanent fixture in the pantheon of great American aperitifs.

For the home bartender, the product offers a rare opportunity to play with professional-grade ingredients that are both accessible and deeply complex. Whether you are a fan of the classic Fifty-Fifty Martini or simply looking to elevate your afternoon spritz, the Fig Leaf Vermouth is a reminder that the most exciting developments in the beverage industry are happening not in massive corporate distilleries, but in the small, experimental batches of producers who are willing to push the boundaries of flavor.

With a price point of $42, it occupies the premium space, but for those who value the nuance and craftsmanship of a well-made aperitif, it is an essential addition to the home bar. As supply is expected to remain tight until the expanded production runs hit the shelves, early adoption is encouraged for those looking to secure a bottle of this singular, green, and wonderfully aromatic spirit.