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<?xml-stylesheet type="text/xsl" href="https://www.guildsomm.com/cfs-file/__key/system/syndication/atom.xsl" media="screen"?><feed xmlns="http://www.w3.org/2005/Atom" xml:lang="en-US"><title type="html"> Stacy Briscoe</title><subtitle type="html" /><id>https://www.guildsomm.com/public_content/features/articles/b/stacy-briscoe/atom</id><link rel="alternate" type="text/html" href="https://www.guildsomm.com/public_content/features/articles/b/stacy-briscoe" /><link rel="self" type="application/atom+xml" href="https://www.guildsomm.com/public_content/features/articles/b/stacy-briscoe/atom" /><generator uri="http://telligent.com" version="13.0.1.31442">Telligent Community (Build: 13.0.1.31442)</generator><updated>2025-03-07T15:06:00Z</updated><entry><title>Vermouth Past and Present</title><link rel="alternate" type="text/html" href="https://www.guildsomm.com/public_content/features/articles/b/stacy-briscoe/posts/vermouth-past-and-present" /><id>https://www.guildsomm.com/public_content/features/articles/b/stacy-briscoe/posts/vermouth-past-and-present</id><published>2025-03-07T21:06:00Z</published><updated>2025-03-07T21:06:00Z</updated><content type="html">Vermouth is an aromatized, fortified wine. The drink is so immersed in cocktail culture that it often flies under the wine-education radar, though it is, indeed, made from a base wine, fortified, infused with botanicals, and sweetened to varying degr...(&lt;a href="https://www.guildsomm.com/public_content/features/articles/b/stacy-briscoe/posts/vermouth-past-and-present"&gt;read more&lt;/a&gt;)&lt;img src="https://www.guildsomm.com/aggbug?PostID=17244&amp;AppID=8061&amp;AppType=Weblog&amp;ContentType=0" width="1" height="1"&gt;</content><author><name>Stacy Briscoe</name><uri>https://www.guildsomm.com/members/stacy-briscoe</uri></author><category term="Fortified-Wine-Feature" scheme="https://www.guildsomm.com/public_content/features/articles/b/stacy-briscoe/archive/tags/Fortified_2D00_Wine_2D00_Feature" /></entry></feed>