40 Acres & Moxie Mule – Crafting Vermouth with Purpose
Sean Perryman, founder of 40 Acres Blending Co.
A conversation with Sean Perryman about heritage, hospitality, and creating vermouth worth sipping.
When Sean Perryman talks about 40 Acres Blending Company, you quickly realize it is more than just a name. It is a vision rooted in history, hospitality, and a desire to change how people think about vermouth. Touted as the only Black-owned vermouth in the world, his flagship product, Moxie Mule Vermouth, is crafted with the same care and intention as a fine cocktail. It is made to be enjoyed neat, on the rocks, or in your favorite mixed drink.
Sean describes the 40 Acres Blending Co. journey in three words: Journey. Persistence. Hope. Those words guide everything from the way he develops new recipes to the way he envisions giving back to his community.
From Bartender to Vermouth Maker
Before launching his own label in 2023, Sean spent years behind the bar, perfecting the art of mixing drinks and hosting guests. That love of entertaining, combined with an unexpected spark of inspiration, eventually led him to vermouth.
The turning point came when Sean tasted a local vermouth served on tap. “I didn’t know you could drink vermouth straight like that,” he recalls. “It opened my eyes to its potential.”
When the opportunity came to create his own, he embraced the challenge. Making vermouth is a multi-step process that begins with wine, which Sean currently sources from other wineries. From there, he creates individual tinctures such as vanilla, orange peel, calendula, and more, each infused in high-proof grape distillate. Blending up to 25 botanicals in precise volumes, he builds flavor profiles that are approachable yet layered.
“I think of each bottle as a finished cocktail,” Sean says. “Great on its own, but versatile enough to mix with anything.”
Moxie Mule: A Blend of Flavor and History
The name 40 Acres is a deliberate reference to the promise of “forty acres and a mule” made to freed slaves after the Civil War, a promise never fulfilled. Sean was raised in a home where Black history was intentionally taught. His father, a historian and author of more than 30 books, made sure Sean and his brother learned the real stories and facts that school was unlikely to teach accurately.
“This company is my metaphorical 40 acres and a mule,” he explains. “I know the government isn’t going to make it right, so I’m going out to get it myself and hopefully give back along the way.”
Giving back is central to his long-term vision. Once the business turns a profit, Sean plans to sponsor Black and inner-city youth in programs ranging from trades to farming on Black-owned land, and even winemaking internships like the one that shaped his own career.
Vermouth Without Rules
Many people know vermouth only as a cocktail accent, measured in fractions of an ounce. Sean wants to change that.
The most rewarding reactions are from those who taste it neat for the first time: “They’re surprised by how much flavor it has and how approachable it is. I want them to recognize something familiar, like melon, citrus, or vanilla, so it doesn’t feel intimidating.”
While he has created his own distinct style, Sean draws inspiration from Spanish vermouth culture. “They consume more vermouth in Spain than anywhere else in the world,” he says. “They just sip on it neat or on the rocks with either an orange peel or an olive.” For Sean, it is not just about the flavors, but also the pace and atmosphere. Spanish vermouth drinking is lower in alcohol, designed for social settings, and enjoyed over a longer period of time.
“I think we see the American drinking style starting to shift,” he adds. “It is becoming less about getting drunk quickly and more about a slower, longer social experience, and vermouth fits perfectly into that.”
February Pairings and Seasonal Serves
When it comes to winter sipping, Sean leans into spirit-forward blends that highlight the richness of his Rosso vermouth. “I love pairing the Rosso with cognac and , dark rum,” he shares. “It works really well with whiskey for the wintertime. It kind of warms you up. It’s got nice notes of stewed cherries and caramel, so you get that richness with a little warmth as well.”
For an extra comforting serve, Sean swears by a seasonal favorite: the hot toddy. “Make some hot water, pour some vermouth in there with some honey, lemon, cloves, and cinnamon. That’s one of my favorite things to do.” You can try his version at home, and the recipe is available on the Moxie Mule website and on his Instagram.
Looking Ahead
2026 will see new releases from Moxie Mule, including a bitter red (wine-based, in the style of Campari) and a vino amaro (bittersweet wine similar to Montenegro). Sean is also launching Two Brothers Beverages, a canned cocktail line developed with his business partner Ramon. The first product is a vermouth spritz combining Moxie Mule with Ramon’s soda water, ready for grocery store shelves.
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