Adam, Joanna, and Zach discuss how the rise of the Martini hasn't necessarily buoyed vermouth's fortunes, with savory and freezer versions tending to either minimize the aromatized wine or cut it out altogether, while the more conventional preparations are leaning drier and drier. Please remember to subscribe to, rate, and review VinePair on Apple Podcasts, Spotify, or wherever you get your episodes, and send any questions, comments, critiques, or suggestions to [email protected]. Thanks for listening, and be well.

Joanna is reading: The U.S. Beer Industry Isn’t Built to Handle Trump’s Tariffs

Adam is reading: With Its Health Halo Dimmed, Wine Needs New Ways to Win Over Drinkers

Zach is reading: In Norway, Lake-Harvested Cocktail Ice Is an Old Business Making a Quiet Comeback

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