MARTINI Extra Dry Vermouth Aperitivo, Bright Italian White Vermouth Infused with Hand-Selected Botanicals, 15% ABV, 75cl / 750ml

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Enjoy it by itself as an aperitif, neat, or with some ice cubes. Mix it up with gin or vodka, whichever you prefer, to make a refreshing martini. You may have noticed that there are a variety of different vermouth colours available to buy. While the overall process to produce these are similar, they may have experienced some slight variations in their production. Generally, most vermouth is still quite vinous but their differences can be striking. But that doesn’t mean it should be like a steely white wine. Sam Nelis, bar director at Vermont's Barr Hill Distillery, “looks for subtle herbal and floral notes and a nice mouthfeel” with a bit of weight for roundness. In fact, Lillet comes from a family of fortified wines known as quinquina, which are traditionally made using cinchona bark to produce quinine. Historically, this was produced as a treatment for malaria and was often added to drinks as an alternative to medication for soldiers stationed abroad. World Vermouth Awards". The World Drinks Awards. Paragraph Publishing Ltd. Archived from the original on 21 June 2023 . Retrieved 20 June 2023.

Spice ingredients often used in vermouths include cloves, cinnamon, quinine, citrus peel, cardamom, marjoram, chamomile, coriander, juniper, hyssop, ginger, and labdanum. The prohibition of wormwood as a drink ingredient in the early 20th century in some countries sharply reduced its use in vermouth, but small amounts of the herb are still sometimes included in artisan products. [31] Vermouth brand recipes vary, with most manufacturers marketing their own unique flavour and version of the beverage. [5] [32] Vermouth manufacturers keep their recipes for the drink secret. [17] Each was tried blind, to prevent brand bias, and neat, with the whites chilled and the reds served at room temperature. They were looking for an exciting array of botanicals that would work well in a number of serves.

While there is some truth in some of this, its benefits were largely due to the botanicals. One of the main ingredients that was beneficial was actually the wormwood, which is known to help with infections, Crohn’s dises, and dyspepsia. However, vermouth can be very high in sugar depending on the variety. Typically, 88 ml (3 Oz) of dry vermouth will contain well over 130 calories. Therefore, sweeter vermouth may be significantly more. The name "vermouth" is the French pronunciation of the German word Wermut for wormwood that has been used as an ingredient in the drink over its history. Fortified wines containing wormwood as a principal ingredient existed in Germany around the 16th century. At about this time, an Italian merchant named D'Alessio began producing a similar product in Piedmont as a "wormwood wine". D'Alessio's version of the libation contained other botanical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France, containing their own proprietary mix of ingredients, including herbs, roots, bark, and spices. [5] [15] [16]

Meanwhile, Rosé or Rosato vermouth is rarer but will usually use a combination of red and white wine for the initial base. Although a relatively newer variety, it’s growing in popularity as it tends to offer a combination of both flavours. Walton, Stuart; Glover, Brian (1998). The Ultimate Encyclopedia of Wine, Beer, Spirits & Liqueurs. London: Lorenz Books. ISBN 978-0-7548-0334-8. Feiring, Alice (12 February 2013). "American Vermouth: Anything Goes". The New York Times . Retrieved 23 March 2017.

4. Martini & Rossi Riserva Speciale Ambrato Vermouth

Anyway, quinquina is a family of fortified wines that includes both Lillet and Dubonnet. Both of these are lesser-known but appreciated drinks that are often compared and even mistaken with vermouth on occasion. Herbst, Sharon Tyler; Herbst, Ron (1998). The Ultimate A-To-Z Bar Guide. New York: Broadway Books. ISBN 978-0-7679-0197-0. Bear in mind that purists claim that a martini should never be stirred to ensure that the molecules are properly aligned in the glass. Traditionally, a shaken martini is actually called a “Bradford”. Remember this to score extra points with your bartender if you must absolutely have it that way! The term "Italian vermouth" is often used to refer to red-colored, mildly bitter, and slightly sweet vermouths. These types of vermouths have also been called "rosso". [5] The label "French vermouth" generally refers to pale, dry vermouths that are more bitter than sweet vermouths. The extra bitterness is often obtained by using nutmeg or bitter orange peel in the drink recipe. [5] Blanc or Bianco is a name given to a type of pale, sweeter vermouth. [5]

In the years since 2013, there has been renewed interest in vermouth in the US. Artisanal makers have created new brands of vermouth which do not seek to imitate European styles, and vermouth has been a fast-growing category within the wine trade. [26] Production, ingredients, and flavours [ edit ]

Firstly, the main difference between most vermouths is whether it is considered sweet or dry. Much like Champagne, this depends on the amount of sugar syrup added, which takes place just being being fortified with the neutral spirit. Esquimalt Vermouth & Apéritifs, [55] on Vancouver Island, Canada, is the first producer outside Europe to win two gold medals at London’s 2023 World Vermouth Awards. [56] In the blind tasting competition, they were judged best for both Dry Vermouth, [57] and also for Semi-Sweet Vermouth [58] (for its Rosso). A year after the company began production, Esquimalt Vermouth & Apéritifs won a gold medal at the 2020 San Francisco World Spirits Competition. The following year, 2021, they were awarded three double gold medals for their dry vermouth, the semisweet Rosso, and their Kina-Rouge. [59] See also [ edit ] During this period, the Duchy of Savoy transferred the capital from Chambéry, France, to Torino in the Piedmont region. Upon his arrival, the court sampled the local delicacies and discovered the fortified wine. Vermouth is produced by starting with a base of neutral grape wine or unfermented wine must. Each manufacturer adds additional alcohol and a proprietary mixture of dry ingredients, consisting of aromatic herbs, roots, and barks, to the base wine, base wine plus spirit, or spirit only – which may be redistilled before adding to the wine or unfermented wine must. After the wine is aromatized and fortified, the vermouth is sweetened with either cane sugar or caramelized sugar, depending on the style. [8] Kloster, Darron (9 June 2023). "Esquimalt-made vermouths win world's best awards in London". Times Colonist. Victoria: Glacier Media Group. Archived from the original on 19 June 2023 . Retrieved 19 June 2023.