A tiny amount of Muscat of Alexandria and a minor amount of Viognier were utilized in the Vermouth No. 6. Both were gathered as raisins and matured for five years in barrels. Each year, the fruit was harvested quite late, with some botrytis and raisins. In addition to the naturally high sugar content, the must was sweetened further by chaptalizing with a combination of organic white and brown cane sugar to roughly 45 brix.
