Vermouth


Vermouth, the flavoured wine.


Vermouth got its start in Northern Italy in the 16th century, as a medicinal drink, created to cure many ailments of the time. Over the centuries, the basic formula has changed little, although the making of vermouth has kept step with the technological advances of wine-making and distillation.

Vermouth is officially classified as an “flavoured fortified wine,” a tongue-twisting term meaning a base white wine fortified to a minimum of 16 percent alcohol and infused with a proprietary recipe of as many as 40 different plants, barks, seeds, and fruit peels, collectively known as botanical, While the infusion gives vermouth its unique flavour and aroma, it is precisely that character that causes some people to dismiss vermouth as being “medicinal.”


The main types of Vermouth are Dry Vermouth and Sweet Vermouth. Dry Vermouth is white, approx. 18 % alcohol (36 proof). The original Vermouth, "Sweet Vermouth" is also available in white (bianco) as well as red (rosso) and is of slightly less alcoholic content than the Dry Vermouth. (approx. 15%).
Among those European vermouth producers universally recognized for their unique stylized vermouths are Martini & Rossi of Italy and Noilly Prat of France.

Martini & Rossi first produced vermouth in Turin, Italy, in 1863 and today enjoys annual sales of 18 million cases, while production at Noilly Prat is 350,000 cases of vermouth, including Original Dry, Rouge, and a wine-based aperitif called Ambre.

Other European vermouth houses universally recognized for their unique stylized vermouths are Cinzano and Stock of Italy and Boisserre and Dolin Vermouth de Chambery of France.

In world wine terms, vermouth may only be a small notation on the bar sales ledger, but, without vermouth, many popular drinks would not exist.

Negroni cocktail

Know to be the Mixologist drinking favourite ! Well, is my favourite any way !


• 1 part gin
• 1 part Campari (or Aperol)
• 1 part sweet red vermouth (like Martini & Rossi or Carpano Antica)
In a mixing glass, add ingredients and stir over ice. Strain into a rocks glass with or without ice. Peel a wide strip of orange and squeeze over the glass for aroma. Add to the glass as garnish or you can just add an orange slice.

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