Matchbook "Daytrip" Blueberry Amaro

Notes from the distillery: We start by treading the berries — that means stomping them into juice — and pitching yeast quickly. Blueberries are tricky: low in sugar and high in pH, they’re incredibly vulnerable to wild microbes. So timing is everything. We move fast, catching the fermentation early and punching down the cap of skins daily. When the wine reaches its peak — wildly aromatic, all gleaming color and intense fruit — we fortify it to capture that moment in time. The fortification blend is heady and complex. We distill a botanical mix of yuzu, makrut lime leaf, cherry blossom, lemon peel, coconut, and cinnamon — all using our house-made, organic corn spirit. That base spirit starts with NY-grown corn, fermented and distilled on-site, then used to extract delicate aromatics from each ingredient. The result is a layered, luminous distillate that lifts the blueberry wine into something otherworldly. For sweetness, we make a syrup that’s a little cheeky, a little nostalgic: cornflakes steeped in hot water and sugar, then blended with a whole pound of Madagascar vanilla beans from Rare Tea Cellar. The cereal adds toast and cream notes; the vanilla brings warmth, depth, and a certain indulgent softness. Together, they give Blueberry Daytrip a sweet edge that’s generous but not cloying. To balance it all out, we layer in the bitter. Orris root, gentian root, and quassia bark lend structure — a musky, woody, fruit-skin kind of bitterness that lengthens the finish and pulls the sweetness back to earth. We finish by cold-settling the amaro, dropping the temperature to encourage solids to fall out of suspension, and racking gently off the sediment. What’s left is a clean, vivid expression of summer’s end — just sweet enough, just bitter enough, deeply blue and wildly aromatic.