You may have seen this Scottish-Italian vermouth on social media recently. The remaining vermouth can be used in cooking. This way you can extend the shelf-life to up to three months, although it is likely that the flavours will change during this time. However, to gain extra time for your vermouth, I recommend you store it in the fridge or at least somewhere dark and cool. It is recommended to use the bottle within two to three weeks from opening to avoid oxidisation. Spices: coriander, vanilla, allspice, nutmeg, ginger, cinnamon, cloves, star anise, cardamom, liquorice How to store itĪs vermouth is not a spirit, but fortified wine, its shelf-life is not that long. Herbs: coriander, sage, marjoram, oregano, rosemary, bay leaves, saffron, thyme, lemon balm, savoryįlowers: lavender, elderflower, honeysuckle, chamomile, rose, dandelion Some common botanicals:Ĭitrus: bergamot peel, orange peel, lemon peel, pink grapefruit peel, kaffir lime leavesīitter: bitter orange, wormwood, orris root, cinchona bark, rhubarb, juniper, angelica, St Benedict’s thistle Artemisia covers hundreds of herbaceous plants and shrubs, most of which are bitter in flavour. However, artemisia is a mandatory ingredient in vermouth, even though it is not specified which type should be used. Most brands do not reveal their unique list of botanicals, and the recipes are passed through generations. Alternatively, the botanical mix is left to macerate in neutral alcohol. Alcohol is distilled through a basket of botanicals to extract the needed flavours. The flavour profile of sweet vermouth varies based on the botanicals used and the level of bitterness and sweetness. Sometimes the vermouth is rested in an oak cask or a vat for a short period of time. This is then mixed together with sugar, a botanical distillate, and a spirit to reach the preferred ABV level, usually 16-22% ABV. Vermouth is made using a white wine base (min 75% of the finished product), which can be a blend of wines. The modern sweet vermouth production really began in 1786 when a young herbalist from Turin, Antonio Benedetto Carpano, began selling herbal, sweet fortified wine. Wormwood is wermut in German, which translated to vermouth in French. In the 16th century in Piedmont, a shopkeeper known as Alessio started the production of wormwood-infused wine. Today, sweet vermouths aren’t just limited to Italy. It is also known as red vermouth (vermouth rosso) due to its colour or as Italian vermouth due to its origin. It can be enjoyed on its own, but combines well with bitter orange, dates, cacao beans, and saffron flavors.Sweet vermouth is a fortified wine that has been aromatised with a range of botanicals. It is well-rounded on the palate with a rich flavor that follows the nose. On the nose, it is vanilla-forward with spicy, citrusy, and dried fruit notes of almond, raisins, and cloves. The Carpano Antica formula stands out from others thanks to its unique bouquet and unmistakable vanilla notes (sourced from Madagascar, Papua New Guinea, and Tahiti). The red vermouths of subsequent producers were their own takes on what Carpano first successfully marketed. The brand was formalized some years later by his nephew. Martinez: A classic riff on the Martini with Gin, Maraschino and a dash of Orange BittersĪntonio Benedetto Carpano is credited for inventing the commercial version of what we know today as red vermouth, possibly even coining the term “vermouth”. Americano: This low abv classic with Campari and soda is easy to love
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