DNA | Nativo Vermouth

Every bottle of NATIVO starts with Trebbiano wine harvested in the gentle landscapes of Umbria.

This grape, known for its clean structure and subtle acidity, gives us a neutral yet expressive canvas—
a foundation that lets the Mexican botanicals speak without interference.

We choose Trebbiano precisely because it doesn’t dominate; it collaborates.
It becomes the quiet voice that amplifies the rest.

Ancestral Meets Contemporary

Our botanicals are not selected—they're curated.
We search across regions of Mexico for plants with cultural weight: damiana, Mexican oregano, calendula, vanilla, laurel.
These herbs carry centuries of ritual use and storytelling.
Their role in NATIVO isn’t decorative; it’s foundational.

The goal is not to replicate Italian vermouth tradition, but to expand it—
to introduce new aromatic dialects to an old language.

Maceration is where science meets intuition.
We steep the botanicals at carefully controlled temperatures, adjusting extraction times so each herb keeps its personality while contributing to the collective identity.

The damiana offers warmth and depth.
The calendula brings a floral brightness.
The vanilla rounds the bitterness with softness.
The oregano and laurel remind the palate of origins—wild, herbal, unmistakably Mexican.

This phase is our alchemy: slow, deliberate, and never rushed.

Bitterness, sweetness, acidity, spice—
finding harmony among them is the most complex part of the process.

We adjust the blend in micro–iterations,
moving a millimeter at a time until the profile hits a point we call “native equilibrium”:
familiar to the Italian aperitivo tradition, yet unmistakably rooted in Mexico.

Balance isn’t a formula. It’s a feeling.
And we follow it with precision.

DNA (Our process)

@nativovermouth

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