ABOUT/CONTACT US

Ask for Interrobang wherever you buy liquor or fine wine and please drop us a line at sales@whatisinterrobang.com for any sales inquiries, questions, and if you have a recipe that you want to share.  From cocktails and aperitifs, to food pairings with our vermouth – or food recipes that include them – we are building our recipe section. Post them on Facebook and Twitter – share your ideas with our friends and yours.

We are dedicated to merging artisan old world wine recipes with modern techniques that allow us to make even better wine-based products.  Our team includes experienced libationists, winemakers, and oenologists who focus on every detail to perfect our products.

Would you expect anything else‽

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EVENTS

Join us at this year’s Oregon Distilled event! You can sample dozens of great spirits from our distiller colleagues and enjoy great from from 5 Portland chefs- and taste our vermouth, too. Click here for more information and we’ll see you February 26th at The Redd — tickets are on sale now!

TICKETS 🎟️ bit.ly/Distilled2022

In the craft world, you learn to hack solutions to basic needs, or find someone who can.  Fortunately, we make our vermouth at August Cellars.  The winery-fixit-meister of the cellars rigged up the bottling line to deal with our bar top needs.  Bar tops are not like corks, so we had to pull the bottles off the line when filled, position the bar top, seal the bar top into the bottle, then put the bottle back on the bottling line to be labeled. Click here to see a video of Tom’s brilliant hack!

Making handcrafted vermouth consistently from batch to batch starts with perfect recipes and precise measurements. Combining the botanicals, then soaking them for the prescribed amount of time.

Carefully blending the wine and brandy.

Then finishing up the bottling with hand-labeling the neckers.

REVIEWS & NEWS

“ANNOUNCING THE 2021 BEST OF THE NORTHWEST!”
SIP Northwest Magazine, October 2021

We are excited to announce that Interrobang White Vermouth No. 73 received Double Gold and No. 47 garnered Gold in the Vermouth category tenth annual Best of the Northwest awards competition! Click here to see all of the results for Best of the Northwest. The magazine hits the stand on January 17th, 2022.

“VERMOUTH 101: NORTHWEST PRODUCERS SERVE VERMOUTH WITH A TWIST”
SIP Northwest Magazine, April 2021

So what, exactly, is vermouth? And what can you do with it? SIP Northwest Magazine’s Steve Hansen provides an interesting primer and great review of vermouths crafted in the Pacific Northwest, including Interrobang’s White No. 73. Read the full article here.

WHITE VERMOUTH NO. 73 TAKES THE SILVER MEDAL!
Sip Northwest Magazine’s 8th Annual Best of the Northwest, November 2019

We are excited to announce that Interrobang White Vermouth No. 73 tied for the Silver Medal in the Specialty Spirits Category in Sip Northwest Magazine’s 8th Annual Best of the Northwest! Plus Interrobang Sweet Vermouth No. 47 garnered the Judges’ Pick award as well. Stayed tuned for the November issue – it hits the newsstands on November 6, 2019.

“EASY DRINKING LOW PROOF COCKTAILS”
SIP Northwest Magazine, July 2019

Angela Prosper and team at SIP Northwest Magazine created the Ruby Mint Cobbler with Interrobang No. 73 White Vermouth. The recipe is in the Recipe Section of the website.

“You may have been hearing the buzz around low-proof and low-ABV cocktails recently and there is a good reason why. The aperitif-style drink is the perfect choice for those who want o partake over a long night out without the risk of overindulgence, or for those looking to just slightly take the edge off. Thanks to the creative efforts of bartenders across the country, these drinks can be just as heavenly as their boozier companions…” Read the full review here

“SHAKEN: THE COCKTAIL CHALLENGE”
September 2017

Whoa!  Check out Episode 2 of Shaken: the Cocktail Challenge: 2 bartenders, 10 minutes, 3 judges, 1 winner – with Interrobang as one of the 2 featured ingredients along with Snozzberry Soda (and not the Willy Wonka version)!  The mixologists, Andrew and Edgar, concoct 2 very different cocktails, both enjoyed by the tasting panel of judges: Karlie Blair, Megan Amram, and Scott Lowell.

Hosted by Danna Friedberg, the series was created by Executive Producers: Annie McGrath, Sarah Allyn Bauer, and Karlie Blair. Thanks to Director Josh Giuliano & Director of Photography Jonathan Jones, the mixologists move fast, have fun and make awesome cocktails!

“11 HOTTEST COCKTAILS TO DRINK IN BARS NOW”
Liquor.com, September 2017

Thanks to renowned food and drink critic Virginia Miller for sharing Ruddick-Wood’s signature cocktail “That One Afternoon Drink” featuring Interrobang Sweet Vermouth No. 47.

“In Oregon’s Willamette Valley, the town of Newberg is home to Ruddick/Wood, a hip, small town tavern pursuing the typical local, seasonal, new-American fare long common in city restaurants. While diners fill up on house pastrami or duck oat hush puppies, co-owner Kyle Latimer turns out drinks like That One Afternoon Drink…” Read the full review here

“REINVENTING THE COCKTAIL WITH INTERROBANG VERMOUTH”
SIP Northwest Magazine, April 2017 Issue
A great article by Virginia Clark featuring an Interrobang original signature cocktail: Frank’s Wild Years. “As the craft cocktail movement has gained pace over the last decade, all the classic ingredients have come up for reinvention. From the basic spirits — whiskey and gin — to the stuff that makes them sing — bitters, mixers and liqueurs — the exploding craft industry hasn’t been content to stick to the classics.”
Read the full article here

“REVIEW: INTERROBANG VERMOUTH”
Drinkhacker, May, 2017
An interrobang is a punctuation mark that is both an exclamation point and a question mark. It’s also the name of a new, artisanal vermouth from a small craft producer in Newberg, Oregon (in the heart of Oregon wine country). The company offers two varieties covering both of the classics — one white, one red. We tasted them both. Thoughts follow.  Read the full article here

“THE NEW APERITIF”
Sunset Magazine, February, 2017 Issue
We are thrilled that Sunset Magazine’s Sara Schneider and team created the Upside-down Martini with our White Vermouth #73. The recipe is: 2 oz of Interrobang White Vermouth #73, 1 oz of a London dry gin like Tanqueray, and a couple of dashes of Angostura bitters in a mixing glass with ice.  Unlike 007 don’t shake.  Stir for 20 seconds, strain into a chilled martini glass and garnish with a lemon twist.  Find a copy for the other recipes as well: The West Coast Manhattan and the Wine Country Americano.

“THE U.S. LAUNCH OF THE VERMOUTH COLLECTIVE “
Tales of the Cocktail, November 9, 2016
Interrobang, Imbue Cellars, Ransom Spirits, and Hammer & Tongs hosted a special vermouth tasting in Portland, Oregon launching the U.S. chapter of The Vermouth Collective. TVC was launched in Australia on Monday, November 7th and in the U.K. on Friday, November 11th. Just recently formed, TVC timed the launch to coincide with Tales of the Cocktails-Vermouth Week. Please check out our Facebook Page and Twitter feed for continuing updates.

“THE STORY OF AMERICAN CRAFT VERMOUTH”
Tales of the Cocktail, November 9, 2016
When you think of vermouth, a few names come to mind immediately: Noilly-Prat, Dolin, Cinzano, Martini & Rossi and the list goes on. All of these brands have been around for decades, serving up time-tested additions to martinis and Manhattans. Up until recently, you would be just as likely to see a bottle of vermouth behind a bar as you would see it gathering dust in your father’s liquor cabinet. Here in the US, the vermouth scene has been slowly changing, though not for long at all…
Read the full article here

“TRENDING: HAND-CRAFTED VERMOUTH”
Northwest Travel Magazine, May 5, 2016
“Vermouth may play a minor role in your beverage repertoire, if it plays a part at all. Most picture a dusty bottle opened only for select cocktails. Yet, in the creative hands of Northwest artisans, the dust will never have time to settle. As cocktail ingredients, these hand-crafted vermouths meet the country’s growing demand for quality. Beyond the role of minor supporting actor, vermouth is taking its place as the opening act, served as an aperitif to set the tone for a refined dining experience…”
Read the full article here

“VERMOUTH ON THE RISE”
Saveur, October 7, 2014
“There’s a whole new crop of the fortified wine debuting in the U.S.–and bartenders are taking notice. A few years back, vermouth—an aromatized, fortified wine—held little sway over American drinkers. I probably wouldn’t have given much thought to the stuff if it hadn’t been for a backpacking trip through Europe some 20 years ago…
So it’s a pleasant change for me that vermouth’s fortunes have shifted. Riding the wave of the cocktail revolution, artisanal American vermouths have joined European brands on shelves, and they’re making a splash with bartenders looking for new flavors.”
Read the full article here

“THE BEST AMERICAN VERMOUTHS”
Serious Eats, May 14, 2014
“Named for the punctuation mark that indicates the end of an exclamatory rhetorical question, Interrobang currently produces one sweet-style vermouth in Oregon’s Willamette Valley…
Flavor-wise, Interrobang’s balanced profile plays sweet blackberry and rosemary with dark chocolate and coffee notes against woody tannins reminiscent of Italy’s artichoke-based Cynar. On ice, the menthol from the eucalyptus and ripe black cherry flavors emerge, subduing the lingering dryness just a bit; the body and character are robust enough to stand up to aged spirits in cocktails like a Manhattan.”
Read the full article here

“NEW CROP OF OREGON-MADE VERMOUTHS PUSHES THE ENVELOPE”
The Oregonian, January 30, 2014
“Somewhere between the current crazes for artisanal distilling and hyper-local winemaking, a delicious middle path has emerged: the craft vermouth movement. During the past three years or so, Willamette Valley producers have rolled out at least nine new vermouths where there once were none…
This cola-colored beverage is sweet on the palate, with aromatics of stone fruit, according to Vickery, who reported getting “potpourri” notes of apricot, peach, cherry and spice from his glass.”
Read the full article here