In 1999, Andrew Quady became the first person to sell small-batch, handmade Vermouth in the US. It came about when his restaurant friends dared him to make a Vermouth that actually tasted good. Vermouth's flavor varies based on the herbs and botanicals used, and Andrew uses a wide range of roots, seeds, flowers and leaves to impart the flavors he wants. Think of mass produced, commercial Vermouths like cheap whiskey: Sure, you can drink it straight, but you'll probably want to mix it. On the other hand, Andrew Quady's vermouths are like a fine bourbon: Straight or in a cocktail, you'll be happy as a clam.