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verifyErrors }}{{ message }}{{ /verifyErrors }}{{ Rose vermouth is far less common but focuses on florality rather than sweetness. How do you drink Vermouth?
In a nutshell, vermouth is a fortified wine, beginning life as a flavoured wine that is then boosted with neutral alcohol and often infused with other botanicals. The history of Vermouth Fundamentally, vermouth is required to be 75% wine which is typically from white grapes and the remaining portion is a blend of sugar (or mistelle: grape juice plus alcohol), botanicals and alcohol. The blends of botanicals and the selection of wine differs according to the producer’s exacting (and closely guarded) recipe. Today’s top Vermouth brands, such as Martini and Rossi or Dolin, were originally developed in the 1800’s and their recipes are protected much like the recipe for Coca-Cola (which by the way, is essentially a non-alcoholic derivative of Vermouth). Punt E Mes or “one and a half” is the blend of vermouth to bitters in the most popular Carpano product today. Carpano: The Father of Vermouth Sweet vermouth (sometimes called red) is unsurprisingly, noticeably sweet containing way more sugar than the dry.
Sweet
Blanc vermouth (sometimes called Bianco or white) leans towards the sweeter, floral side and is a kind of middle ground between dry and sweet vermouth. The defining process of vermouth is the botanical blend. All vermouths contain an artemisia (bitter plant or root) which gives vermouth its fundamental bitter taste. Botanicals are extracted either with maceration (putting them in alcohol and water) or distillation (distilling alcohol through a basket of herbs). Producers frequently use dozens of different components to create vermouth and often mention this on the label such as: “A blend of 33 botanicals.” In the late 1700’s a gentleman by the name of Luigi Marendazzo started a distillery and elegant bar offering aromatized wines. His assistant (and eventual successor) Antonio Benedetto Carpano concocted a new blend he called vermouth in 1786. The vermouth was made with white wine (with moscato grapes) and a blend of 30 or so botanicals and the bar (and the drink) was extremely popular with women. When Carpano’s nephew (Giuseppe Bernardino Carpano) inherited the bar, he officially branded the beverage and the bar, which was located in the Piazza Castello. It became a famous meeting spot for both artists and politicians. Sadly, the Piazza Castello was destroyed during World War II in 1943, however today the brand, Carpano, still exists. They produce several types of vermouth, including Carpano Antica, made according to the recipe from 1786, and the even more popular Punt e Mes, which is a vermouth plus bitters. The truth is vermouth is probably more versatile than you think. You can enjoy it on its own over ice served as an aperitif, or top up with soda for a similar but longer drink. Most vermouth you buy will be between 16%-18%, so a lot of drinkers opt for it as a low-alcohol option compared to gin or vodka. Bitters: cinchona bark (quinquina/quinine), sweet flag, licorice root, cascarilla, wormwood, angelica root, oris root
Essentially, you take the wine, add sugar or mistelle (which is made by adding alcohol to fresh grape juice), add a botanical distillate blend, and then add alcohol to bring the concoction up to the proper ABV. Vermouth ranges from about 16–22% ABV with most between 18–20% ABV. Botanicals Used in Vermouth
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