Sandrina Burkhardt

SUSTAINABILITY PHILOSOPHY

For me, sustainability isn’t just about reusing ingredients; it’s about reconnection. It’s about working with what you have, where you are, and letting your environment and your story shape what ends up in your glass.

That’s why, for my homemade vermouth, I chose herbs that are all local forest botanicals found in European autumn forests, combined with a wine I still had open from a cozy evening with a friend – a moment I wanted to give a second life to. It’s a German Spätburgunder – a local Pinot Noir harvested just as the forests start to turn, slightly earthy and spicy, already carrying that autumn energy I wanted for my drink.

But the idea behind this vermouth isn’t about simply creating something that I want to be replicated as is. I more so wanted to come up with something that can be used as a template, an inspiration, and an idea about how to make it yours. I want people to use what’s local or simply what wine is open behind the bar, the one just starting to turn, and build their own vermouth around that. Match it to their landscape, their season, their roots. That’s what sustainability means to me – and I believe that this philosophy connects deeply with what Hennessy is and stands for.

It tells the story of one product shaping different parts of our world and our global community. It’s a French Cognac born from Irish heritage, bridging worlds: old and new, luxury and street, tradition and reinvention. It’s found in cozy Irish pubs and hip-hop culture alike. In one place, it’s a symbol of warmth and familiarity; in the other, a symbol of success, resilience, and pride.

Hennessy, as much as this drink concept that is built on a classic Manhattan spec is a bridge between tradition and innovation, between local and global, between what’s available and what’s meaningful.

So, for me, sustainability is about intention, not performance.

That’s why I chose to create my own vermouth as an act of care and transformation – and for the exact same reason, I actively decided against creating my own bitters. The bitters that exist, I feel, already fulfill their purpose beautifully. So instead of overcomplicating, I focused on giving new life to what needed it: oxidized wine, forest botanicals, and dried ingredients that reflect both place and season. Because this drink is designed to be grounded, replicable, and honest — something any bartender can recreate anywhere.