Veso Aperitifs

Veso is a producer of contemporary wine-based aperitifs and vermouths based in San Francisco, California. Founded in 2021 by Chris Beyer, Veso leans into modern and experimental flavor profiles and ingredients, pushing boundaries and eschewing preconceptions of the category to craft fortified wines that are approachable, innovative, and most importantly, delicious.

Chris fell into wine-making while in college, familiarizing himself with every aspect of production from grape selection to bottling, but it wasn’t until after graduating that he was properly introduced to European aperitifs and a drinking culture that aligned with his own intention to create meaningful experiences through food and drink. He recognized the stark differences between European and American drinking culture and sought to craft aperitifs that would appeal to the contemporary American palate.

After years spent tinkering in his kitchen, fermenting and infusing everything he could get his hands on, Chris refined a sustainable, scalable production process, and in March 2021, he signed a lease at a winery on San Francisco’s Treasure Island.

Veso is produced in small batches and prioritizes transparency, listing each botanical and its origins prominently on the front label. Each expression is crafted using locally sourced California wines (usually certified or practicing organic), locally distilled neutral grape spirit from Alameda, and botanicals that are organic and locally sourced whenever possible. Additionally, they never employ artificial flavors or additives.

Imaginative, versatile, and complex, Veso aperitifs may be enjoyed as you would enjoy traditional vermouths—over ice or with soda water or tonic and a citrus twist, or mixed into cocktails as modifiers or substitutes for herbal liqueurs and botanical spirits.