Nèir the 'vermouth' made from fermented black rice

The great complexity of Nèir makes it perfect to be drunk neat, before meals or as an excellent digestive liqueur. Also excellent in cooking, for peculiar marinades or unique desserts.​ ITS AROMATIC PECULIARITIES MAKE IT A UNIQUE PRODUCT IN PERFUME. ON THE NOSE IT PRESENTS OXIDIZED NOTES, ALMOST OF sherry manzanilla, which anticipate the complexity of the botanicals.​ At the first sip the entrance is sweet, of fermented beer, malty sensations that leave room for the complexity of the bitter aromatic herbs, then leaving room for a finish that alternates delicate umami notes with toasted nuances typical of beer.​ This richness of flavour makes it very versatile when used pure, where it will give its best in the evening very cold, in the fridge or on the rocks filled with ice: the cold enhances the freshness of Nèir.​ The aromatic and delicately bitter bouquet gives it excellent aperitif and appetite-stimulating qualities. the intense toasted/oxidized aroma, finally, makes Nèir the perfect ending to the meal.​ The complex taste characteristics of Nèir allow for a mix that winks at the historic Turin aperitif: the Savoy bourgeoisie was in fact accustomed to treating themselves to the “vermouttino” at the end of the evening, a simple mixture of vermouth and very sparkling water, to enhance its aperitif qualities.​ Nèir is perfectly mixable with the most varied carbonated drinks: the aromatic variety that characterizes it allows for different combinations, with surprising results.​ the recommended balance is one part Nèir, two parts soda, in a tall, narrow glass, well filled with ice. Accompanied by a slice of citrus fruit. •Nèir & grapefruit soda The delicately bitter and citrusy soft drink based on pink grapefruit completes the aroma of Nèir, accompanying the delicate sensations of bitter orange. •Nèir & ginger beer the famous decidedly spicy and delicately spicy soda is a great ally of nèir the result is a complex and thirst-quenching mule, in constant balance between the herbaceousness of Nèir and the spiciness of the ginger soda. •Nèir & gazzosa this peculiar combination winks at the 90s, with the famous Panachè: the memory of lager of the fermented rice gives life to a drink in which the citrus sensation of the gazzosa enhances the aromatic notes of Nèir the aromatic complexity of neir, which has something of vermouth, sherry, beer, which recalls umami sensations, but also toasted and coffee, the sweet entrance makes nèir an intriguing challenge for the most creative mixologists.​ Nèir excels when mixed with bitters and vermouths typical of Italian liqueurs, giving life to a constant dialogue of herbaceous and aromatic scents; it is a great ally in the complex punches of tiki culture, where it stands out for its spicy bouquet; it is fun in sours, perhaps inserting an oriental twist in its delicate umami note.​ Nèir is the perfect shaker companion for great spirits, gin with its vegetal impact, tequila and mezcal, whose rough edges it smoothes out, but also for great aged spirits, such as rum, whiskey or cognac.​ The splendid bottle that reveals, sip after sip, the rice cob, is produced with recycled glass. The cap and label are plastic-free.​ WE USE ONLY NATURAL COLORANTS and the residues of the fermented product and herbs and spices are used as fertilizer. Attention to the environment is at the heart of Infermento Spirits' philosophy