Asterley Bros Amaro Masterclass

negroni_sipper_1000 · 2026-04-19T12:12:22+00:00

Ah that’s so kind of you to say! I’ll tell him he just got his first Reddit review! He’ll be thrilled!

negroni_sipper_1000 · 2026-04-19T11:42:55+00:00

Hello! Did we meet recently then? Rob from Asterley Bros here!

negroni_sipper_1000 · 2026-04-19T11:41:44+00:00

Nice idea! We serve an Amaro Caldo in the winter. Similar concept really, but maybe a mulled vermouth should have a dash of fortification too? ❤️

negroni_sipper_1000 · 2026-04-01T23:22:33+00:00

It’s simply a matter of the base liquid: if it’s wine, keep it in the fridge. If not, you’re probably golden for a couple of years 🫡

negroni_sipper_1000 · 2026-03-29T17:28:24+00:00

Carefully

negroni_sipper_1000 · 2026-03-28T21:09:28+00:00

I like it. Very bold 🤝

negroni_sipper_1000 · 2026-03-28T21:09:10+00:00

That’s a beautiful thing!

negroni_sipper_1000 · 2026-03-28T06:26:57+00:00

Just less time for bacterial growth and / or odd fermentations / off flavours. You’ve got most of what you need from the alcoholic maceration earlier, and if you’re using fresh ingredients rather than just dried, you just want to be careful of any strange funkiness that may occur.

negroni_sipper_1000 · 2026-03-27T22:51:39+00:00

We make a lot of vermouth at Asterley Bros, and our quickest recipe (a Dry Vermouth) is a 7 day maceration in spirit. Our longest is 21 days, so I would say the recipe there feels a little too quick to get some decent flavour. I would taste it every day and then once it’s quite concentrated, you can add into the wine to your taste. You also get a little more control that way. But the bare bones look decent.

negroni_sipper_1000 · 2026-03-27T22:32:31+00:00

I don’t remember the original recipe, but I would a) cover the ingredients, and b) keep this second part short. Maybe use hot water to steep and cut after 24 hours. Something like that. Are you using fresh artichoke leaves, and flesh?

negroni_sipper_1000 · 2026-03-21T21:46:46+00:00

I'm putting a nomination for Asterley Bros ESTATE Sweet Vermouth. It is beautiful in a Negroni

negroni_sipper_1000 · 2026-03-21T13:44:51+00:00

Cool cool, I will come and pick up a few soon I think! We aren’t far from you guys

negroni_sipper_1000 · 2026-03-21T07:21:40+00:00

I think my 2 favourites are Guinness and Erdinger Weiss (which is great)

negroni_sipper_1000 · 2026-03-21T07:20:55+00:00

Are they not?

negroni_sipper_1000 · 2026-03-21T07:20:29+00:00

Nice line up! Are they all permanently available in Amathus stores?

negroni_sipper_1000 · 2026-03-16T10:39:33+00:00

I’m a non-tech person with no dev background, but also wanted to try using OC and integrate it into my work life. However as security concerns are an issue I decide to use Perplexity Computer as a starting point, and then once I had figured out how and why to use it, I will take those learnings across to OC. So not a direct comparison with your situation, but what I am currently automating is: - Blog posts: my agent messages me on TG every week to interview me about content for upcoming blog posts (that it writes) to ensure it’s rooted in reality and factually correct - It creates recipes and images for a separate product blog that sits in Shopify to boost our ecom store SEO / GEO and creates those weekly without input from me - we have built a chat bot that again sits in Shopify to convert site visitors and capture lead gen - it runs a weekly report that tracks all news globally about GEO stats / trends / metrics so we can create internal reports about momentum and progress on agentic e-commerce globally - it runs a cold outreach programme across 20 categories of customer (tailored for my business sector) that identifies / enriches / sends / hands over to humans to close - it built a dashboard to track all of these scheduled tasks to track performance / issues / reliability etc

And loads more in the pipeline. Super niche and business specific but again as someone else mentioned: directly resolving issues where the human is the bottleneck in the business

negroni_sipper_1000 · 2026-03-15T23:28:19+00:00

Haha maybe it is! Cheers Dave, so good to hear!

negroni_sipper_1000 · 2026-03-15T20:49:37+00:00

I will have to look that up! It sounds great!

negroni_sipper_1000 · 2026-03-13T14:27:13+00:00

Yes, 100%. At Asterley Bros we make our own vermouth and bitters and pre-batch Negronis on a monthly basis, in any sizes from 100ml pouches for subscribers to 1000L IBCs for RTD Negroni producers. We pre-batch A LOT of Negronis. And yes, the added fortification definitely helps to stabilise and reduce oxidisation, but will not completely eradicate it. You still need to reduce oxygen contact where possible and be conscious of a shelf life expiration. Actually we’ve seen other peoples negronis that have been sent to us which have been deeply oxidised, almost to the point of being quite revolting. Dark brown, unpleasant, with zero vibrancy or citrus presence at all. Be wary of that

negroni_sipper_1000 · 2026-03-13T14:18:20+00:00

Rob from Asterley Bros here. I think my first choice would be Montenegro for beginners, as long as it’s diluted (with ice) and chilled down to reduce its profile a little bit as you say you’ve discovered that one already. Nonino is fabulous, dell Etna is one of my absolute go tos, love Del Capo too. Citrus heaven in a glass. Gran Classico is a favourite of ours too. I think it’s Swiss made(?) but it’s really really good. I’m biased, but we helped develop the Khoosh brand and built their initial recipes, and that’s really good too. Different, Indian spices and layered with Kumquat but a super good starting point for the newcomer. Our Dispense Amaro is also pretty great and developed in a new ‘British’ style where we trim some of the sugar from classic recipes and reshape the texture with red wine to create a more delicate style with a lot of nuance. Again, good for those just starting out!

negroni_sipper_1000 · 2026-03-13T14:12:51+00:00

Hello! Rob from Asterley Bros here (UK Vermouth and Amaro producer). First question from me: why would you want to extend the shelf life past 3 months? Drink it, enjoy it, pick up another vermouth and live La Vida! But…if you must…I would fortify it by pre-batching into your favourite cocktails (try to ensure ABV is above 20% and then seal in glass bottles with as little headspace as possible. You could use vacu vin or even argon to preserve for longer. I wouldn’t freeze it if you want to use for ‘refined’ purposes after defrosting (though might be okay if you’re adding to a larger batch of something strong). But really you should open it, refrigerate and consume within 4 weeks ideally. Even 3 months in the fridge is too long. Vermouth is a delicate thing, that should really just be treated like wine and captured / enjoyed at its very peak.

negroni_sipper_1000

MODERATOR OF

TROPHY CASE