Results for: "Vermouth"

This classic vermouth type is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. All of the herbal infusions are done individually and in-house. Add it to your favorite cocktail, but not before you try it on the rocks with a splash of soda. The Bordiga is so delicious and complex that it easily stands alone.

100% Macabeu is fermented at low temperatures. Green walnuts, herbs and spices are sourced locally from the Matarrana area and macerated in the wine. The whole concoction is then aged for up to six months in a solera before being bottled in one of the coolest looking bottles on the market. The Spanish drink vermouth like it's going out of style, but we all know that there's nothing more stylish than pulling out a bottle of fine vermouth to pair with your tapas. What else are you going to do with all your canned fish? While designed primarily for straight consumption, the Negra lends itself to mixing as well. This one's all about balance!

Produced in the historic Asti region outside of Torino, this Moscato-based vermouth is a true Vermouth di Torino - one of the only two protected geographical indications of origin for vermouth. The rich, vibrant flavor profile offers complex notes backed by a balanced bitter undertone. Enjoy neat or mixed in numerous classic cocktails. To celebrate its 120th anniversary, the House of Cocchi has resumed production of its original recipe for Vermouth di Torino, first offered in 1891.

Gonzales Byass is one of the most historic houses in the realm of Sherry, so it would make sense that they would be the ones to resurrect the tradition of vermouth production in Jerez. Based on an original 19th century recipe, this stellar vermouth is made from young fino soleras, with a secret selection of botanicals including wormwood, savory, clove, bitter orange, cinnamon, nutmeg, chamomile and a distinctive touch of raspberry to give a long and persistent aftertaste. There's no question this outstanding addition to your home bar will take your Martini game to another level, or try it in your Negroni for an oh so Fino twist on the classic Italian tipple.

This classic vermouth is made in the northern Spanish province of Bierzo. The base wine is a blend of the local white varietals Dona Blanca and Godello. The wine macerates for 40 days with various roots, flowers and savory herbs. Once the maceration is complete, the vermouth is filtered, it is then slightly fortified and there is an addition of grape must to add sweetness and enhance the mouthfeel. While the recipe is secret it includes bitter orange peel, sage, thyme, star anise, saffron, mint and thyme. This is what a lot of people would call a "sipping vermouth". With a wonderful sweet bitter balance it is a perfect aperitif. It is less sweet than many "bianco/blanc" vermouths on our shelves, so there are plenty of cocktail applications as well.

Made from the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. Botanicals found in the Alpine meadows above Chambéry are added to a base wine made from regional grapes to aromatize it, imparting fresh, herbal qualities to the nose and complex flavors to the palate. It is then fortified with neutral spirits. The Rouge is ideal as an aperitif or in a wide range of cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis, and Philadelphia and in 1932 earned Chambéry France's only Appellation d’ Origine for Vermouth. From Wine Spectator: "Dolin, the last of the Chambéry producers of France, makes dry vermouth that is citrusy and grapey, as well as a sweet and floral style. Its Rouge is notably less sugary-sweet than many of its Italian counterparts, with notes of dried fruit and honey." (10/2013)

Produced in the Piemonte the birthplace of vermouth, this Cortese-based vermouth was released to mark Cocchi's 130th anniversary. The Cortese grapes (also used for Gavi wine), are infused with Artemisia Absinthium, from the Piemonte mountains, local Menta di Pancalieri, and lemon, according to the producer.

Casa Mariol is the revitalization of a century-old, family-owned wine business operating out of La Batea, a medieval town in the heart of Terra Alta. Their white vermouth follows the family's traditional recipe, with a wine base of the Macabeu variety, 100% from their own wines, macerated with more than 150 herbs selected from the locality and rested on its lees. Brimming with fresh green herbs, bitter citrus and notes of anise and fennel, this verdant and dry vermut is balanced and fresh, perfect with a chill, on the rocks, with a splash of soda or in a martini.

Formulated with a higher pH to balance the flavor profile relative to other vermouths, this craft mixer displays "sweet anise and coriander aromas with citrus fruit and hints of elderflower," with "complex spicy flavors on the palate are balanced with the fresh fruit flavors from the Muscat Canelli," according to the producer.

El Vermut de Luis Adolfo y Lorenzo is a deeply expressive and modern Mediterranean take on the classic Vermut Rosso. Crafted in Mallorca by Brassclub’s Rafa Martín in collaboration with Luis Adolfo and Lorenzo, this small-batch vermouth begins with the native Malvasia grape from Vinyes Mortitx and macerates for months with botanicals chosen by La Vermutera. The infusion balances local herbs such as lemon verbena and myrtle with traditional spices like wormwood, clove, anise, and cardamom. The result is a radiant dark brown elixir offering aromas of orange peel, raisin, and baking spice layered with a subtle bitterness. On the palate it is supple and elegant at 15% ABV, with a hint of sweetness giving way to a dry, pleasantly bitter finish. Served chilled or over ice with an orange twist, it’s equally at home in a Negroni, a Manhattan variation, or simply as an aperitif on its own. This is a sophisticated, conversation-worthy vermouth that captures the warmth, balance, and botanical complexity of the Mediterranean while honoring the timeless Spanish tradition of drinking vermut.

The world’s first and only vermouth made with 100% Hondarrabi Zuri Getariako Txakoli Wine. The underlying wine is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local "Integrated Production" since the climate in the area is too wet for certified organic or biodynamic production methods. Instead of spraying, they bring sheep from a farm next door to eat the dead vine leaves, grass, and pests that would otherwise lead to rot, leaving only the living grapes which fight through rough conditions to produce the wine. The wild wine made here is famous for its freshness and complexity and this vermouth uses a double maceration technique to highlight it's best qualities. More than 80 mostly local aromatic herbs from all around the Basque Country are extracted in a base spirit of Orujo — a pomace brandy similar to eau de vie. This concoction is aged for several months in old French oak barrels before being blended with the txakoli wine and adjusted to 15% ABV. The liquid is a bright straw yellow color, with a slight herbaceously green tint. The nose is complex with peach, lemon, spice, and floral notes, and the mouth feel is very much like its underlying txakoli wine — filled with bright acidity, mineral, salinity, and a dry, velvety finish.

Made in Barcelona. A symphony of 20 aromatic herbs and spices playing over the rhythm of Xarel Lo, Macabeo, and Parellada. Crafted in tribute to the original settlers of the region, the Laietani. Carefully crafted to enhance and elevate cocktails that call for red vermouth, complementing the base spirit and allowing it to shine as the centerpiece of the drink. But LAIE Vermouth is perhaps best enjoyed when sipped in its purest form, served chilled, and adorned with a tantalizing orange slice accompanied by a succulent olive.

Made from California wine and quality ingredients, this is ideal for the brown spirits. Producer's tasting notes: "Layered with aromas and flavors of rhubarb, cocoa, vanilla, wild cherry bark, and exotic spices. The sweet finish is balanced with hints of oak and a pleasing bitterness from the gentian root and orange oil bitters." Blending notes: "Premium wine legs were blended together and fortified with neutral grape spirits to produce a base that has a balanced mouth feel and creamy texture. Cream sherry wine adds extra weight and complex nutty character. Free of caramel coloring for a light, natural appearance."

Scruffy White is a handcrafted California vermouth meant for spritzing or sipping without taking yourself too seriously, made from a wine base fortified and aromatized with botanicals and citrus elements that bring zesty bright character and subtle bitter balance. Organically farmed fruit and zero artificial anything, this stupendous product starts with a base of orange muscat and muscat canelli, before fortification and 21 hand selected botanicals. Built on an ethos of natural flavor and small-batch care that shows on the nose with orange peel and crushed herbs and on the palate with a grounding bitter backbone ideal for aperitif service or light cocktails. Production is artisanal and highly limited. the style reflects classic white vermouth structure combining floral-citrus aromatics with herbal depth. Serve chilled over ice with a twist or as the central element in lighter mixed drinks.

Oka Kura Brand Japanese Bermutto is produced at Tsutsumi Distillery in Kumamoto, Japan. Tsutsumi Distillery has been producing traditional shochu for 141 years and is 1 of only 28 distilleries certified by the WTO as a Kuma Shochu producer, which is similar to the DOC’s of Scotch, Tequila & Cognac. Using 100% rice and only crystal-clear water from the Kuma River, Tsutsumi Distillery is tremendously respected for their ability to bridge the gap between tradition and innovation. There is a long history of adding herbs and flavoring to sake in Japan, the same way aromatized wines came into being in Europe. It was believed that herbs and spices blended with alcohol were curative and, for more pragmatic reasons, often served to make the wine or sake taste better. Oka Brand Japanese Bermutto keeps with this tradition by fortifying Junmai Sake with rice shochu. The fortified sake is acidified with Yuzu and Kabosu, and Sansho Peppercorn and Yomogi (Japanese Mugwort) add further complexity and light bitterness. The result is a decidedly Japanese take on vermouth with warming spices and sage on the nose, mellow citrus on the mid-palate, and a grassy finish with lean bitterness and lingering hints of yeast. 18% ABV

The Carpano Dry Vermouth is a refined, herbaceous dry vermouth from the historic Carpano house. The aromatics are clean, featuring citrus peel and alpine herbs (wormwood, chamomile). It is wonderfully dry and crisp, with a balanced complexity between subtle sweetness and bitterness. It is the ideal component for a classic Martini.

The Bordiga Extra Dry takes all the herbal complexity and concentration of the classic bianco and simply removes the sweetness. Based on Piedmontese white wines, including some Moscato, and infused with more than 30 different botanicals, many of them grown in the Occitan Alps near the winery, and the macerations are done individually and in-house.

Scruffy Red is a bold, expressive California vermouth built on a base of Brachetto and fortified Primitivo, giving it natural depth, richness, and a darker fruit profile before aromatization. The wine is infused with 17 botanicals and left unfiltered, preserving texture and aromatic intensity. The result is a vermouth that leans savory and bittersweet, with notes of baking spice, dried herbs, citrus peel, and gentle bitterness layered over ripe red fruit. The palate is structured and textural without being heavy, making it equally compelling sipped on its own or used as a cocktail anchor. Produced in small batches with organically farmed fruit and no artificial additives, Scruffy Red delivers a distinctly Californian take on traditional vermouth meant to add playfulness and depth to classic cocktails or add complexity to any spritz.

From the famous Veronese bar Archivio comes Volume Primo Vermouth. The brainchild of bartenders and recipe creators, Raffaele and Tommaso, the idea with this release was to produce a fresh, Mediterranean-styled vermouth to use in their bar. A blend of 95% Moscato d’Asti and 5% Grillo Siciliano renders this fortified wine soft and fruity. Partnered with the wonderful Antica Distilleria Quaglio in Piemonte, they're making the most exciting vermouth on the market today. The majority of its herbs come from Distilleria Quaglia’s own fields, located in the hills of Asti. In addition to the classic bittering elements of wormwood and gentian, the ingredient list of botanicals includes fresh thyme, sage, knapwood, chamomile, licorice root, and a touch of vanilla.

Carpano's Antica Formula, from the original recipe developed by Antonio Benedetto Carpano in 1786, is a sweet vermouth of the highest quality. This distinctive and powerful aromatized wine should be considered a standard component in any respectable bar. It can be served chilled as an aperitivo, a digestivo, or a welcome addition to your favorite cocktail.

Carpano's Antica Formula, from the original recipe developed by Antonio Benedetto Carpano in 1786, is a sweet vermouth of the highest quality. This distinctive and powerful aromatized wine should be considered a standard component in any respectable bar. It can be served chilled as an aperitivo, a digestivo or a welcome addition to your favorite cocktail.

Produced in the historic Asti region outside of Torino, this Moscato-based vermouth is a true Vermouth di Torino, one of the only two protected Geographical Indications of Origin for vermouth. The rich, vibrant flavor profile offers complex notes backed by a balanced, bitter undertone. Enjoy neat or mixed in numerous classic cocktails. To celebrate its 120th anniversary, the House of Cocchi has resumed production of its original recipe of Giulio Cocchi, who founded the house in 1891.

Made from the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French vermouth. It is made with fine wines of the region and botanicals found in the Alpine meadows above Chambéry, which impart a fresh and elegant nose with a subtle and complex palate. Ideal as an aperitif or in cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chambéry France's only Appellation d'Origine for Vermouth.

Punt e Mes is an Italian vermouth which is dark brown in color and has a bitter flavor. "Punt e mes" literally means "point and a half" (one point of sweetness and a half a point of bitterness) in Piedmontese and owes its name to a sudden raise of the stock market (naturally, of a point and a half) which greatly benefited the Carpano distilleries. The vermouth brand created this vermouth to commemorate this momentous occasion.

Made to the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. Made with fine wines of the region and botanicals found in the alpine meadows above Chambéry, together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chambéry France's only Appellation d’ Origine for Vermouth.

Made to the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. Made with fine wines of the region and botanicals found in the Alpine meadows above Chambéry, together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis, and Philadelphia and in 1932 earned Chambéry France's only Appellation d' Origine for Vermouth.

A collaboration of families, two of the country's finest independent producers come together to create an entirely new category of product steeped in tradition, yet briming with innovation. Both are committed to examining the ways of the past to create a better future for how we consumer wine and spirits. Now they've created this new vermouth or "wermut" referring to the main ingredient in traditional vermouth production, Artemisia absinthium or Grande Wormwood. Starting with a base of Steve Matthiasson’s 100% organic, barrel-aged Napa Cabernet Sauvignon, Todd Leopold blends in both pear & peach brandy from his historic Three Chamber Still. Then, the Grande Wormwood is infused, along with white pepper, vanilla, green mandarin, Rooibos, rose petal, chocolate, ginger root, and Belgian Candi sugar. The resulting aromatized wine is unprecedented in its depth and complexity offering a new expression based on the old recipes. The incredibly high quality base wine is on full display offering a gorgeous nose of dense fruit and earthy graphite.

Made from a recipe that dates back to 1821, using herbs and botanicals grown in the Alpine meadows of Chambéry, this is as authentic and traditional a Vermouth you can get. Tasting notes from the importer: "Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chambéry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails."

Made from the same set of recipes since 1821, Dolin Vermouth de Chambéry has long been the benchmark for fine French Vermouth. Made with fine wines of the region and botanicals found in the alpine meadows above Chambéry, together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. In the late 19th century, Dolin Vermouth de Chambéry won medals in Paris, London, St. Louis, and Philadelphia and in 1932 earned Chambéry France's only Appellation d’ Origine for Vermouth.

Lighter in style than the other Italian rosso vermouths we carry, the Bordiga Rosso di Torino is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. A tinge of cola sweetness on the finish accents the pureness of the bitterness and spice.

The name Dopo Teatro refers to the late-evening, "after theater" service at restaurants and cafes in Torino, a gathering time for a sip of something bittersweet and maybe a small bite to eat. This "vermouth amaro" (vermouth with added bitterness) uses Cocchi's classic Vermouth di Torino as its base. From there, winemaker Giulio Bava adds a number of additional botanicals, including chiretta flowers and a unique local gentian. The result is a robust amaro that retains the refreshing acidity of the original vermouth. Pair with spicy chocolate preparations or mix with your favorite intensely flavored spirits.

Lighter in style than the other Italian rosso vermouths we carry, the Bordiga Rosso di Torino is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. A tinge of cola sweetness on the finish accents the pureness of the bitterness and spice.

The Bordiga Extra Dry takes all the herbal complexity and concentration of the classic bianco and simply removes the sweetness. Based on Piedmontese white wines, including some Moscato, and infused with more than 30 different botanicals, many of them grown in the Occitan Alps near the winery, and the macerations are done individually and in-house.

This classic vermouth type is based on Piedmontese white wines, including some Moscato, and infused with more than thirty different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. All of the herbal infusions are done individually and in-house. Add it to your favorite cocktail, but not before you try it on the rocks with a splash of soda. The Bordiga is so delicious and complex that it easily stands alone.

Product details coming soon.

The world’s 1st & only vermouth made with 100% Hondarrabi Zuri Getariako Txakoli Wine.The underlying wine is produced by the fifth-generation of winemakers from the famed Eizaguirre family, from old vines grown high on breathtaking rolling hills just above and overlooking the beautiful Bay of Biscay in Zarautz, Spain. They pioneered the use of local "Integrated Production" since the climate in the area is too wet for certified organic or biodynamic production methods. Instead of spraying, they bring sheep from a farm next door to eat the dead vine leaves, grass, and pests that would otherwise lead to rot, leaving only the living grapes which fight through rough conditions to produce the wine. The wild wine made here is famous for its freshness and complexity and this vermouth uses a double maceration technique to highlight it's best qualities. More than 80 mostly local aromatic herbs from all around the Basque Country are extracted in a base spirit of Orujo -a pomace brandy similar to eau de vie. This concoction is aged for several months in old French oak barrels before being blended with the txakoli wine and adjusted to 15% abv. A deep chestnut auburn in color. The nose is complex with grapefruit, raspberry, and nectarine notes, and a finish of toast, vanilla, and caramel, all balanced by a bitter and tannic base. The underlying txakoli wine fills everything with bright acidity, mineral, and salinity, but the rich botanicals lend more depth.

Product details coming soon.

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Wine based, ok to ship to "NO SPIRIT" states.

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The wonderful Vermut de Jerez from Lustau is the result of two great Spanish beverage houses coming together to create something superfluously good. Lustau, the storied producer of Sherry and The Caballero Family who have specialized in liquors since 1830. The result is an enchanting mixture of Jerez' great wine and classic Vermouth herbs and botanicals. The rich dark fruit and zippy structure of the wine blends perfectly with the bitters herbs like wormwood and gentian, while the aromatic depth of the coriander, angelica and orange peel round out the package perfectly. They've taken the best aspects of both Sherry and Vermouth in perfect proportion to create something utterly unique and totally singular.

Product details coming soon.

Luigi Vico Vermouth di Torino Rosso is a classic Piedmontese vermouth made from Nebbiolo and infused with over 30 botanicals. Elegant and layered, it offers notes of alpine herbs, citrus peel, and warm spices with a gently bitter finish—ideal for Negronis or refined sipping.

Product details coming soon.

The house of Emilio Miró is one of the few survivors of the golden age of Vermouth before the Spanish Civil war. Today they're the most prominent remaining producer of Vermut de Reus. The roots of Vermut de Reus extend to 1858, when Reus was the center of the Catalan wine trade. The tradition of La Hora del Vermut (Vermouth Hour) is once again a late afternoon fixture throughout Spain, especially in Catalunya, and the sweet red (rojo) variety is found in nearly every café and bar on ice, with olives and an orange slice or spritz'ed. Meanwhile, bartenders are discovering that the subdued sweetness of Timbal Vermouth shines in classic cocktail proportions as tastes run toward drier yet no less flavorful formulations.

This unsual vermouth is made by combining a base of red and white wine with two year old red Pineau des Charentes - the ancient delight from the Cognac region in France. It is then aromatized with a wonderful array of herbs and spices, sweetened with caramelized grape juice, and left to marry for months in ex-Cognac barrels. A fruit forward vermouth with just the right level of bittterness. If you're looking for a vermouth with a different feel, this is it. It plays particularly well in any brandy cocktails.

The wonderful Vermut de Jerez from Lustau is the result of two great Spanish beverage houses coming together to create something superfluously good. Lustau, the storied producer of Sherry and The Caballero Family who have specialized in liquors since 1830. The result is an enchanting mixture of Jerez' great wine and classic Vermouth herbs and botanicals. Lustau's description: "White vermouth Lustau born for palates seeking a more dry and bitter drink. A perfect blend of two wines: a dry, mineral and crisp Fino sherry and a sweet and floral Moscatel wine. A careful and meticulous selection of botanicals in highlighting wormwood, chamomile or rosemary, make up the secret recipe for the first Vermouth Blanco in the history of Jerez."