![]() Hence, many old cocktail books refer to 'French' for dry vermouth and 'Italian' where sweet vermouth is called for. The two production areas in the ancient kingdom of Savoy (see history below) generated different styles of vermouth, and popular belief has it that Italian vermouth was originally sweet and produced from red wine, while French vermouth, which was typically dry white, followed later. Styles of vermouthīesides the difference between sweet and dry martinis, the obvious variation in vermouth styles depends on the quality of wine used, and the combination of the botanicals. They are also not particularly acidic - in fact vermouths are often less acidic than average table wine. While defining exactly what a vermouth is (or isn't) it is worth stating that vermouths are not required to be (and usually aren't) 'vin cuit' (cooked wines). When it's deconstructed, the word 'wermut' itself translates as Wer (man) and Mut (courage) - 'man courage' -befitting if you think about it. It is also used for anything from insect repellents, antiseptics, digestives, and even to clear worms from patients - hence the name. To quote Giuseppe Gallo, when he was the Martini Vermouth Global Brand Ambassador, "a vermouth without wormwood is like a limoncello without lemon." Wormwood is a bitter plant from the Artemisia genus. Have a minimum alcohol strength of 14.5% and a maximum of 22% alc./vol. At least 75% of the finished product must be wine made according to EU wine legislationģ. Must be flavoured with at least one herb from Artemisia wormwood family- although the species and quantity is not specified.Ģ. Vermouth is a staple cocktail ingredient, appearing in a huge percentage of both classic and contemporary libations.Īny product based on wines fortified by the addition of alcohol spirit and flavoured with herbs and spices is an aromatised wine but according to the European Economic Community (regulation 1601/91 and subsequent amendments including 251/2014) there are three main requirements that differentiate vermouth from other aromatised wines:ġ. It is distinguished from other aromatised wines due to its being flavoured with Artemisia absinthium (absinthe wormwood). ![]() 18% ABV Product of Adelaide, Australia Label Designed by Ben Neale Standard & Express Delivery Dispatched from Imperial Measures Distilling in 1-2 business days.Vermouth is a fortified wine, part of the 'aromatised' wine family, flavoured with aromatic herbs and spices. A half bottle allows the product to remain as vibrant and fresh as possible after opening by limiting air exposure.ģ75ml Bottle Size. This process retains all delicate notes otherwise lost in traditional methods of production.īottled in 375ml hand grenades. ![]() Working in collaboration with Michael Downer of Murdoch Hill Wines we decided on a blend of Adelaide Hills Chardonnay and Pinot Noir as the base wine for the vermouth.Īll botanicals were individually vacuum sealed with spirit and gently heated in a water bath to infuse and extract flavour. Wormwood – a key component of any Vermouth is supported by other families of botanicals: citrus, nuts, roots, herbs, fruits and spices.Ĭareful consideration was taken in selecting the wine components and blending of this Vermouth. Scarlet is also at home in an Americano or served with soda.Ī total of 40 botanicals were used. Designed for cocktails, with the Negroni as our focus, we ensured that this vermouth suits the classic stir down formats such as the Manhattan, Boulevardier and Vieux Carré. Scarlet Sweet Vermouth is a revision of the traditional vermouth concept.
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