the collector vermouth
A maker film.
At Pixillion we love the idea of so-called ‘maker films’; lifestyle films showing the people and processes surrounding handcrafted products.
The people behind the Ethicurean spent three years perfecting a recipe for their own house vermouth, called The Collector, on account of their delight in collecting objects of flavour and beauty. The name is in reference to those “relentless in their endeavour for the particular”. The perfect topic for our first film collaboration. The Collector Vermouth contains 20 botanicals grown in their English walled garden, including bay, rosemary, sage, wormwood and yarrow, plus wild ingredients from the surrounding countryside and the Mendip Hills, including rowanberries and scots pine. With these ingredients they make botanical tinctures, using spirit distilled from organic cider apples grown in Hereford. These botanical tinctures are then blended with a handmade caramel made from English sugar and a white wine made from 100% Malvasia grapes, grown and fermented by the Sartori family in Italy’s Veneto region. The small batch production takes place in a converted Victorian glasshouse overlooking the walled garden and the hills beyond.
So, one beautiful June day, when the walled garden and the surrounding landscape was in full bloom, three of us got together with head chefs Iain and Matthew Pennington (and their dog Ocho) and shot the making of the vermouth; the foraging, distillation, mixology, surroundings, product and enjoyment. Needless to say we were supplied with some pretty special food to keep us going too. Our aim was to depict the beauty and detail of the product, its origins and craft and to show The Collector’s sense of place. We then recorded a conversation between brothers Iain and Matthew talking about the vermouth and added a score of music composed by Jonny Pryor in combination with a wild track from the surroundings. One of the high points was certainly filming the brothers watching the sunset from their perch on the roof of the restaurant. A perfect ending for a very tasty shoot indeed.
Directed by Remco Merbis and Fern Scott.
Produced by Remco Merbis, Fern Scott, Jack Adair Bevan, Matthew Pennington, Iain Pennington.
Cinematography, grade and edit by Remco Merbis.
Sound recorded by Fern Scott.
Production Assistant: Joanna Howe.
Music by Jonny Pryor.
Metabones Speedbooster NEX Ultra
Canon EF 24-70mm f/2.8L II USM Lens
Canon EF 100-400mm f/4.5-5.6L IS II USM Lens
Canon EF 100mm f/2.8 USM Macro Lens
Manfrotto 546GBK with 504HD head tripod
Kessler Stealth Slider on a Vinten Pro 5 tripod
Interfit Super Cool-lite 6 (x 2)
Datavision LED-900 LED (x 2)
Various diffusers and reflectors
Shot at 25, 50 and 120 fps in 1080p and 4K. Graded in DaVinci Resolve, using Osiris Vision Color film emulation 3D LUTs at 1080p HD with added 35mm film grain.