Tim Kweeder is the founder of Fell To Earth, Philadelphia’s first Vermouthery. Not just a vermouth that’s bottled or made in Pennsylvania, but a truly local vermouth, aromatized wine and herbal liqueurs made with PA wine and botanicals from local farmers.
Over the past three decades, Kweeder has worked at farm to table restaurants, hotels, catering and in wine sales. He obtained a degree in Hospitality Management at Drexel, was a partner in a great, short-lived restaurant and had the opportunity to work with and meet some of the best people on both sides of the counter. He’s passionate about embracing and promoting his locale (no matter where that may be) in terms of living more sustainably and trying to leave a gentler footprint on the earth.
For those not familiar, what exactly is vermouth and how do you use it?
Vermouth falls under the umbrella of fortified wines, alongside Sherry, Port, Madeira, Carcavelos, and Pommeau. In its simplest form, you can enjoy it simply over ice. If you wish, add a shot of seltzer or tonic, and if you feel the need to get fancy, a garnish or two. Vermouth is also a great tool in the toolbox for crafting many cocktails.
Tell us what you’re up to these days. Anything new you’re working on ?
When not working, I enjoy spending time with my wife, Davina Soondrum, a talented pastry chef at Sao, and our two dogs. And I’m trying to see more local music and dig more into Philly’s music roots. The Vermouthery is very excited to move our facility to the Spring Arts neighborhood and expand our production. We also hired our first employee, Greg Dyson, who designed all of our graphics, starting with the former label, Dumpster Juice Vermouth.
What’s one summer ingredient you’re especially excited about right now, and how do you love to use it?
Green Coriander, which is the unripe cilantro bud. It has a few layers of different flavors and aromatics, which blends nicely into our dry vermouth. Pickling it makes for one of my favorite martini garnishes.
Tell us about a meal—recent or from the past—that really captures the essence of this region’s food scene.
I always cherish meals from chefs like Andrew Wood, Adam Diltz, Ian Graye, Eli Collins, Ari Miller, Andrew Farley, and others who make beautiful food while sourcing heavily from within our region. In the past, chefs like Jim Burke, Joey Chmiko, Steve Eckerd, Matt Harper, and Corbin Evans all inspired my appreciation for local, seasonal ingredients. I’m also very excited to see what Palmer Marinelli creates with his upcoming restaurant in Yardley, Taralli, in partnership with local winery Vox Vineti.
What’s one underrated local ingredient or food or bev product that you wish more people would try?
Only one? That is not fair! The Mid-Atlantic is an agricultural powerhouse – there are too many to list! How about Japanese knotweed because it is invasive. And Boardroom Spirits’ beet eau de vie because it is a delicious local brandy, and brandy is one of the most underappreciated, coolest categories of spirits.
How do you approach sustainability in your work, whether it’s sourcing ingredients, reducing waste, or supporting local producers?
All of the products made sporting the Fell To Earth label will indicate that most of the ingredients used are from the Mid-Atlantic. We purchase wine from family-run PA wineries. We are blessed to work heavily with the Brendle family, the farmers behind Green Meadow Farm in Gap, PA, who grow a majority of the botanicals we use in our fortified wines and spirits. Recently, we’ve linked up with Local Bound, a distributor that works directly with small, sustainable farms in the region. And we are excited to introduce a charitable label devoted to waste streaming once we are set up in our new space.
