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

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Italian and French companies produce most of the vermouth consumed throughout the world. [3] Nevertheless, in 2022 an Australian company won a gold medal for its extra-dry vermouth at the World Vermouth Awards in London. [ citation needed] Further, a Canadian company was a double winner in 2023, the first producer outside Europe to be judged “best” for both the dry and semi-sweet categories. [9] [10] Etymology and history [ edit ] A collection of vermouth and quinquina bottles, including Noilly Prat Extra Dry, Lillet Blanc, Dolin Rouge, and Martini & Rossi Rosso

Historically, there have been two main types of vermouth: sweet and dry. [6] Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red (rose), amber and rosé. [7] [5] It can be white (bianco), rosé or red (rosso), sweet or dry, although most red vermouths tend to be sweet. For negronis, then, you’d opt for a red vermouth, whereas your classic James Bond-martini would require a white vermouth. In short, no two are the same. Should vermouth be refrigerated? Although wormwood was historically a main ingredient, its heavily regulated today so its overall use its limited. Nevertheless, it is required that at least one herb from the same Artemisia family is used in the production.By the mid-17th century, the drink was being consumed in England under the name "vermouth" which has been the common name for the beverage until the present day. [15] [16] Herbst, Sharon Tyler; Herbst, Ron (1998). The Ultimate A-To-Z Bar Guide. New York: Broadway Books. ISBN 978-0-7679-0197-0.

Several wine grapes, including Clairette blanche, Piquepoul, Bianchetta Trevigiana, [27] Catarratto and Trebbiano, are generally used as the base ingredients for vermouths. From these grapes, a low-alcohol white wine is produced by vermouth manufacturers. The wine may be aged for a short while before the addition of other ingredients. For sweet vermouths, sugar syrup is added before the wine is fortified with extra alcohol. The added alcohol is usually a neutral grape spirit, but may also come from vegetable sources such as sugar beets. The wine is then placed in large barrels or tanks to which the dry ingredients have already been added. The mixture is stirred at intervals until the dry ingredients have been absorbed and the drink is ready for bottling. Red vermouths can derive their color from botanicals, added red wine, or sometimes from caramel color. Rose-colored vermouth uses red and white wines as its base. [28] Most vermouths are bottled at between 16% and 18% ABV, as compared with the 9–14% ABV of most unfortified wines. [5] [29] [30]Vermouth is a fortified, aromatised wine (not a spirit!), flavoured with an array of herbs, botanicals and spice — think wormwood, orange, allspice, cardamom, clove, coriander and rosemary among others. Use dry vermouth wherever you would use white wine. It's a versatile ingredient that can be used with vegetables, beef, or fish when braising, poaching, or simmering. 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. 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]

Feiring, Alice (12 February 2013). "American Vermouth: Anything Goes". The New York Times . Retrieved 23 March 2017. 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] Afterwards, the wine is then fortified with a neutral grape-based alcoholic spirit. Botanicals are then added to large barrels, which are then filled with the fortified wine. These botanicals consist of various herbs and spices including cloves, cinnamon, ginger, and juniper.

4. Martini & Rossi Riserva Speciale Ambrato Vermouth

Rob Vogel, the bar manager at Baltimore’s Monarque, seconds this. “I enjoy its intense floral-forward and green herb-driven flavors," he says. "When using La Quintinye Royal in a martini, I add lemon peel, three anise pods, and a sprig of rosemary while stirring the mixing glass. I recommend adding botanicals, herbs, and spices that accentuate the vermouth of your choosing.”