Vermouth, Singular Italian Versatility
Vermouth and the city of Turin are two concepts that unite on a single path of taste. The legend and tradition of this Italian liquor say that the drink was already popular with the Ancient Romans, but Sweet Vermouth as it is known today came to be in 1786 as the masterpiece of Antonio Benedetto Carpano, who began its international ascent.
Vermouth (also spelled Vermut in Italian) liquor met with rapid success thanks to its round, pleasant taste, perfect for an aperitivo, use in cocktails, or an after dinner digestivo. Contrary to widespread belief, Vermouth is a unique aromatic wine, not a liquor, obtained from a base of local wines with a high percentage of the Trebbiano grape varietal, and there is an intrinsic simplicity to how it is made.
Vermouth is subject to the infusion of herbs and spices, including gentiana, vanilla, fennel, wormwood, marjoram, mint, thyme, sage, saffron, cloves and hops. Caramel is added for the redish color of some vermouths. Regulations demand alcohol content of at least 14.5% and no more than 21%, below 18% for Dry Vermouth.