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

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Cicero, Linda (5 January 2010). "Recipes: Roast Pork with Vermouth and Olives and Bishop's Bread" (Newspaper article). The Seattle Times. Frank A. Blethen . Retrieved 19 May 2011.

Viera, Lauren (18 May 2011). "The straight truth about vermouth" (Newspaper article). Chicago Tribune. Tony W. Hunter . Retrieved 19 May 2011. Noilly Prat, based in southern France, is primarily known for its dry, pale vermouths, but also produces a sweeter version. The company was founded by Joseph Noilly in 1813. [5] The Carpano family originated several notable brands of vermouth, including Punt e Mes, a deep red vermouth with sweet and bitter flavors, and the Antica Formula brand, a bitter, fuller-flavored version of vermouth. [5] Distillerie Fratelli Branca of Milan bought 50% of the Giuseppe B. Carpano company in 1982 and acquired the company outright in 2001. [50] Gancia, Drapò Vermouth, Delmistero, 9diDANTE and Cocchi are other Italian producers. [ citation needed] A bottle of Noilly Prat vermouthBrown, Jared; Miller, Anistatia (2011). The Mixellany Guide to Vermouth & Other Aperitifs. Mixellany Limited. ISBN 978-1-907434-29-7. Weird Wine, for Wonderful People". Esquimalt. Esquimalt Wine. Archived from the original on 21 June 2023 . Retrieved 20 June 2023. Four bottles of Vermouth: Fot-Li and Yzaguirre, red Vermouths from Spain; Punt e Mes, red Vermouth from Italy; and Dolin, dry Vermouth from France Finally, vermouth isn’t actually an alcoholic spirit but a wine. Technically speaking, it is a fortified wine that has been strengthened by adding a neutral spirit usually been distilled from grapes. The brand's flagship vermouth, Cocchi di Torino, is a sweet vermouth still being produced in adherence to the original recipe invented by Giulio Cocchi, himself. It utilizes a plethora of herbs and spices, including gentian, artemisia, quinine bark, and rhubarb, to name a few. The main components of Cocchi di Torino are its vibrant citrus and mellowing spices, the two coming together to make this rich, well-rounded, wonderfully aromatic vermouth. The recipe also includes added sugars, which are brown by fire to caramelize and enhance the amber color and wood flavor.

Once vermouth has been opened, it should be kept in the refrigerator and used within one to three months. It will start to lose its flavor after the first month, so if possible, try to drink it within that time frame. Martinis today are typically dry but they can be made with sweet vermouth. Similarly, bitters can be added or even a dash of olive brine, which is called a Dirty Martini. World's Best Semi-Sweet Vermouth". The World Drinks Awards. Paragraph Publishing Ltd. Archived from the original on 21 June 2023 . Retrieved 20 June 2023. Spice ingredients often used in vermouths include cloves, cinnamon, quinine, citrus peel, cardamom, marjoram, chamomile, coriander, juniper, hyssop, ginger, and labdanum. The prohibition of wormwood as a drink ingredient in the early 20th century in some countries sharply reduced its use in vermouth, but small amounts of the herb are still sometimes included in artisan products. [31] Vermouth brand recipes vary, with most manufacturers marketing their own unique flavour and version of the beverage. [5] [32] Vermouth manufacturers keep their recipes for the drink secret. [17] Cole, Katherine (18 January 2011). "Two Local Producers Help Boost Vermouth's Revival" (Newspaper article). The Oregonian. Advance Publications . Retrieved 19 May 2011.Kloster, Darron (9 June 2023). "Esquimalt-made vermouths win world's best awards in London". Times Colonist. Victoria: Glacier Media Group. Archived from the original on 19 June 2023 . Retrieved 19 June 2023. The name "vermouth" is the French pronunciation of the German word Wermut for wormwood that has been used as an ingredient in the drink over its history. Fortified wines containing wormwood as a principal ingredient existed in Germany around the 16th century. At about this time, an Italian merchant named D'Alessio began producing a similar product in Piedmont as a "wormwood wine". D'Alessio's version of the libation contained other botanical ingredients in addition to wormwood. Competing brands developed shortly thereafter in eastern and southeastern France, containing their own proprietary mix of ingredients, including herbs, roots, bark, and spices. [5] [15] [16] Once completed, the wine must account for at least 75% of the resulting product. Typical Alcohol Volume Percentage There are a few good dry vermouths out there, but the one we use most often is the La Quintinye Extra Dry Vermouth,” says Gavin Humes, director of food and beverage at Scratch Restaurants Group. “It's nicely balanced, not overwhelming, and sincerely complex. It makes for a brilliant martini or Vesper, and even plays well in a spritz topped with a bit of sparkling water and a twist.” 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.

Dolin [ fr] vermouth from Chambéry, France, has been made since 1815. Their product lineup carries both a traditional dry, two different kinds of sweet (red and blanco), and a strawberry (chamberyzette). [52] Dolin is recognized as creating the blanc style. [53] Sweet vermouths usually contain 10–15% sugar. The sugar content in dry vermouths generally does not exceed 4%. Dry vermouths usually are lighter in body than sweet vermouths. [17] 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.” However, vermouth can be very high in sugar depending on the variety. Typically, 88 ml (3 Oz) of dry vermouth will contain well over 130 calories. Therefore, sweeter vermouth may be significantly more. Bear in mind that purists claim that a martini should never be stirred to ensure that the molecules are properly aligned in the glass. Traditionally, a shaken martini is actually called a “Bradford”. Remember this to score extra points with your bartender if you must absolutely have it that way!

Feiring, Alice (12 February 2013). "American Vermouth: Anything Goes". The New York Times . Retrieved 23 March 2017. Enjoy it by itself as an aperitif, neat, or with some ice cubes. Mix it up with gin or vodka, whichever you prefer, to make a refreshing martini. At some point during the 16th Century, an Italian merchant called Jeronimo Ruscelli had started producing his own “Wermut Wein” with additional botanicals. This caught the interest of other producers in South-Eastern France, which began creating their own varieties.