Vermouth

Carpano is the oldest brand of Vermouth and was the first Vermouth, invented in 1786 in Turin by Antonio Benedetto Carpano. The Antica Formula 1 was created shortly after. Flavorings include vanilla from Madagascar, Tahiti and Papua New Guinea, Iranian saffron and wormwood the Italian mountains. It has a bouquet and palate of dried fruit, spices, vanilla, raisin and cloves. 16.5%abv

“A light, breezy aperitif for white wine lovers. This golden-orange liquid has a tart apple and citrus scent, with a touch of honeysuckle behind that, and a honeyed flavor with a dry, faintly spiced finish. Light-bodied and drinkable, made even more so with the addition of lime juice and club soda. Pair with cheese or charcuterie” 93 pts, Wine Enthusiast

Italy- Sweet and bitter with a hint of rust on the nose. The taste is initially light and sugary, in stark contrast to Cynar's dark color. The herbal/vegetal qualities really shine through on the palate. The finish is bitter, akin to a light espresso finish.

Named for the iconic 19th century bartender and cocktail pioneer Jerry Thomas, known as "The Professor," Del Professore is produced at the Antica Distilleria Quaglia in the hills between Monferrato and Turin. The vermouth is made from wine from the Langhe with a herbal mixture that includes wormwood, mint, rhubarb, cloves and mace. It is soft and full on the palate, with an excellent balance of alcohol and sugar and a pleasantly bitter and smooth finish of rhubarb, anise and earth notes. 18%abv

Vermouth Routin Dry is made from 17 plants, flowers and spices and a subtle blend of French white wine of Sauvignon grape and regional wine of vineyard Jacqu?re. Its unique bouquet, its subtle dry taste, and its slightly golden color, give it its distinctive character. Rose petals, juniper, rosemary, wormwood, and bitter almond are the principle flavor components, besides fine French wine. 16.9%abv

2021 San Francisco World Spirits Competition Gold Medal Winner

Sweet anise and coriander aromas with citrus fruit and hints of elderflower. Complex spicy flavors on the palate are balanced with the fresh fruit flavors from the Muscat Canelli.

Premium wine legs were blended together and fortified with grape neutral spirits to produce a base that has a balanced mouth feel and creamy texture. Specifically formulated with a higher pH level than other vermouths to allow for a well balanced flavor profile.

Bota de Vermouth Rojo 122 is, like all vermouths, an aromatized wine. In this case, the wine is a young Oloroso of noble Jerez origin that, thanks to the mastery of Eduardo Ojeda, has been transformed into a vermouth of sober sweetness and elegant bitterness in which the citrus notes stand out. Clean and complex, to be drunk in the traditional style with ice and, if you like, a slice of orange. Or to prepare the most delicious Manhattan you can imagine.

The Bota de Vermouth Seco Blanco 123 “Dry Navazos” is, like all vermouths, an aromatized wine. In this case, the wine is a fine Jerez wine with four years of average age that, thanks to the mastery of Eduardo Ojeda, has become an extraordinary white vermouth without a drop of sweetness, with elegant bitterness and a delicious citrus profile in the that highlight the grapefruit notes. Clean and complex, to be enjoyed cold with nothing more than, perhaps, a slice of lemon or a lightly dressed green olive. Or to prepare the best Dry Cocktail in the world: “Dry Navazos”, especially if combined with La Bota de Gin.

Vermouth Routin Original Rouge is made with a blend of 24 herbs and spices that are macerated for up to four weeks in Vin de Savoie, made from Jacquere, a grape variety local to the region. To the resulting wine infusion Sauvignon Blanc is added. The finished Vermouth is kept in oak wine barrels to rest for six months. To reach the desire balance for the final bottling, aged Vermouth is blended with unaged Vermouth in equal parts. Look for flavors of dried fig, toffee, vanilla and wormwood. 16.9%abv

Distiller Notes
Predominant aromas of sweet citrus fruit with hints of ginger, exotic flowers and spices are supported by a framework of cinchona bark and bitter root extracts. Adds refreshing fruit flavors and crisp bitterness to a variety of cocktails. Pairs especially well with sparkling wine and aged spirits.

Starting with a California white wine base, they fortify the wine using neutral grape spirits. Then they add grape concentrate and cane sugar for a rich mouth feel and a sweet finish.

France- 2011 Gold Medal Winner of the San Francisco World Spirits Competition, Lillet Rose has light aromas of berries, orange blossom, and grapefruit while the taste is fresh, lively, and fruity.