VERMOUTH

Vermouth as an aromatized, fortified wine. All aromatized wines are wines that have natural herbs, roots, and/or spices added to give additional flavours. Vermouth takes its name from the German word “Wermut” which means wormwood, an essential plant used in the mixture of vermouth. Vermouth was first produced in 1757 in Turin, Italy and in the early 19th century in France. Historically, there have been two main types of vermouth, sweet and dry. Vermouth is produced by starting with a base of a neutral grape wine. After the wine is aromatized and fortified with neutral spirit, the vermouth is sweetened with either cane sugar or caramel, depending on the style.








 
Dry Vermouth

ALC/VOL = 18% Alcohol
Dry Vermouth is sometimes referred to as "French Vermouth". Although vermouth is produced in both France and Italy, it is the former that is recognised for the production of best dry. It takes four years to produce a French vermouth and it is the centre of the industry in Marseilles. The base wine is stored in thick oak casks and spends some time outside to allow exposure to the sea air. Consequently, these vermouths have a distinct spicy aroma with no added sugar.

Sweet Vermouth

ALC/VOL = 18% Alcohol
Sweet Vermouth is sometimes referred to as "Italian Vermouth". Like dry vermouth, sweet vermouth is produced in France and Italy. However, Italy, and in particular Turin is the centre of the sweet vermouth industry. It takes about two years to produce Italian vermouth and all styles have much broader flavour than the French counterparts. Sweet vermouth is deep red in colour which is the result of added caramel and sugar.

Bianco Vermouth

ALC/VOL = 31% Alcohol
Bianco vermouth is golden in colour and is a lightly sweetened version of dry vermouth. Both leading brand leaders, Cinzano and Martini & Rossi produce Bianco in Turin, Italy, even though most of the wine comes from the south. Bianco is based on a different combination of herbs of that of dry and sweet vermouth and included artemisia (wormwood), cinnamon, cloves, citrus and gentian.

Noilly Prat

ALC/VOL = 18% Alcohol
Noilly Prat is a brand of vermouth from France. White Noilly Prat vermouth is the prototype of dry, straw-coloured French vermouth. Noilly Prat now makes Red and Ambre vermouth as well, but they are less widely known. The Noilly Prat Company is based in Marseillan, in southern France. Joseph Noilly, a herbalist, developed the first formula in 1813.

Punt e Mez 

ALC/VOL = 18% Alcohol
 Punt e Mes is an Italian vermouth created by the Carpano distillery in Turin. It is dark brown in colour and has a bitter sweet flavour. The name Punt e Mez means; "one and a half", and is characterized as one point of sweetness and half a point of bitterness.

Chambéry

ALC/VOL = 18% Alcohol
Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. Chambéry is a particularly fine example of dry vermouth and is made from herbs found in the foothills of the French Alps at Savoie.

Dubonnet

ALC/VOL = 19% Alcohol
Dubonnet is a sweet, wine-based aperitif. It was first sold in 1846 by Joseph Dubonnet, in response to a competition run by the French Government to find a way of persuading French Foreign Legionnaires in North Africa to drink quinine. It is a mixture of fortified wine, a proprietary blend of herbs, spices and peels, and the medicinal quinine, with fermentation being stopped by the addition of alcohol. Quinine combats malaria but is very bitter.

Lillet

ALC/VOL = 17% Alcohol
Lillet is a brand of French aperitif wine. It is a blend of 85% Bordeaux wines (Sauvignon Blanc, Semillon and Muscadelle for the Blanc; Merlot and Cabernet Sauvignon for the Rouge) and 15% macerated liqueurs. Lillet belongs in a family of aperitif known as tonic wines because of the addition of a liqueur of Chinchona bark from Peru which contains quinine. Lillet is matured in oak casks and available in red and white versions.

Atsby Amberthorn

ALC/VOL = 16% Alcohol
Atsby Aberthorn is hand-crafted, a New York vermouth made with vintage chardonnay, exotic botanicals and small-batch apple brandy. Adam Ford, who had the vision of bringing the romance of vermouth back to America, believed it had the potential to be the perfect drink. He couldn’t understand why the stuff wasn’t being gulped down by the bottle.

Imbue

ALC/VOL = 16.55% Alcohol
Imbue is a modern style vermouth that is blended in the Willamette Valley in the United States of America. The wine maker uses local Oregon Pinot Gris as the wine base, and then adds brandy from the Clear Creek Distillery that has been aged in barrels with a mélange of infused herbs. You can now add “bittersweet” to the category of vermouth.