Perhaps one of the most distinctive and least widely known spirits in Italy, Vermouth stands apart for its history and a tradition rooted, despite its German name, firmly in Northern Italy.
Although there are traces of wine macerated with herbs in Ancient Greece, it was only in 1786, in Turin, that Vermouth assumed the form we know today.
In essence, it was born as a more affordable, ready-to-drink alternative to costly, complex fortified wines such as Marsala and Port: Antonio Benedetto Carpano set out to create an infusion of white wine with roughly 40 spices and herbs, producing what in German became known as “Wermut,” meaning wormwood, the plant at the heart of its preparation.
The recipe proved an extraordinary success, so much so that during the nineteenth century Turin became the centre of Vermouth production, carrying it to international renown.
Complex and versatile, Vermouth exists in numerous styles, each suited to different uses and pairings depending on taste and purpose.
Types of Vermouth
Before examining the different types together, it is essential to know that there are two distinct classification methods: by colour and by sugar content.
While the distinction by colour relates essentially to the botanicals in which the wine is infused, the sugar content is what defines its character.
First we have Vermouth Bianco, characterised by citrus and floral notes: it is distinguished by its pale colour and is typically used to elevate the aperitivo moment.
For those who favour a richer, more complex palate, we recommend Vermouth Rosso: its colour derives from caramel infusion, and it is the base of iconic cocktails such as the Manhattan and the Negroni.
The intense flavour and golden hue of Vermouth Ambrato will captivate anyone passionate about spirits with a bold, pronounced character, it lends itself perfectly to a pleasant after-dinner moment.
Finally, there is Vermouth Rosato, a blend of white and red wines with a fruity, delicate taste, ideal for sipping at any time of day.
Turning to classification by sugar content, EU Regulation 251/2014 distinguishes vermouth into extra dry (less than 30 g/l of sugar), dry (less than 50 g/l), semi-dry (50 to 90 g/l), semi-sweet (90 to 130 g/l) and sweet (130 g/l or more).
Vermouth Production Methods
As noted above, Vermouth begins with the infusion of various botanicals in a base of white or red wine.
Specifically, a range of roots, spices and aromatic herbs are steeped in a hydro-alcoholic solution that extracts their aromas over a period that varies according to the type of spice and the final intensity desired.
The resulting extract is then blended with wine and sugar and left in maturation tanks to age. When the Vermouth is ready, it is finally filtered and bottled.
A Moscato or Cortese wine is typically used as the base, along with a wide variety of spices, though certain botanicals are employed more frequently than others.
Among the most common are wormwood, thyme, oregano (which lends a significant aromatic dimension), coriander, lemon balm (valued for its pronounced citrus profile), elderflower and juniper.
Pairing Vermouth
As a rule, Vermouth pairs effortlessly with aperitivi, thanks to its light yet intriguing character, but it is alongside cheese that it truly comes into its own.
For instance, the clean simplicity of Dry Vermouth marries beautifully with the richness and softness of goat’s milk Robiola, while the character of a semi-hard cheese like Bettelmatt combines with delicacy alongside Vermouth Bianco.
The complexity of richer cheeses, such as Montebore (made from cow’s and sheep’s milk), pairs superbly with Vermouth Rosso, while blue-veined cheeses, like Castelmagno DOP, are lifted by the depth of Vermouth Ambrato, for a bold, intense tasting experience.
Curiosities and Anecdotes about Vermouth
We have already touched on the origin of the name Vermouth: from Wermut, a German word meaning wormwood. It appears that the name was coined by Carpano, its inventor, though in truth the choice seems linked to the desire of the House of Savoy to demonstrate its descent from King Otto II of Saxony.
Giving a Teutonic name to a product that had become a symbol of Piedmont seemed the perfect way to seal the bond with Germany.
Did you also know that, despite the labels, the distinction between red and white Vermouth does not derive from the wine used? Both start from a white wine (usually Trebbiano or Moscato), but the difference in colour comes from the use of certain herbs, spices, and above all burnt sugar or caramel, employed as a colourant.
Moreover, Vermouth was originally produced only in a golden hue: until 1912 there was just a single style with a deep golden colour tending towards amber, and it was only in subsequent years that different versions of this distinctive fortified wine were created.
Vermouth Recipes by Sibillini Spirits
Vermouth has become an increasingly integral part of Italian mixology tradition, merging with the world’s most celebrated cocktails to bring a touch of elegance and character to classic drinks.
At Sibillini Spirits we have drawn inspiration from both Italian and international mixology to create new recipes that combine spirits born in the heart of the Monti Sibillini with the sweet, decisive character of Vermouth.
Negroni dei Sibillini
In this cocktail, born in the vibrant city of Florence, the assertive character of gin, the bittersweet depth of bitter and the richness of Vermouth Rosso converge, and we have reinterpreted it in a Sibillini Spirits edition.
Here is the exclusive recipe:
- 3 cl Gin Vettore
- 3 cl Bitter del Redentore
- 3 cl BOVE Red Vermouth
The dry, fresh and intense character of Gin Vettore is joined by the bittersweet depth of Bitter del Redentore and the complex personality of Vermouth Rosso, resulting in a cocktail that is both layered and striking.
Served in an old fashioned glass and garnished with lemon and a slice of orange, it makes the perfect companion for your evenings.
Milano Torino
If you have been searching for a cocktail with a bold, balsamic character, perfect to accompany a digestive moment or to savour after a meal, here is a drink that will take you on a journey from vibrant Milan to storied Turin.
Sibillini Spirits has reimagined this cocktail by combining the bittersweet, balsamic flavour of Bitter del Redentore with the decisive, complex character of Vermouth Rosso, following this recipe:
- 3 cl Bitter del Redentore
- 3 cl BOVE Red Vermouth
Stirred and served neat in a low tumbler, these spirits release their full aromatic character on the nose, enveloping the palate and making every sip a revelation.
Dry Martini dei Sibillini
One of the most celebrated drinks in the history of mixology, the Martini lives on the balance between gin and dry vermouth. Our version adds a personal touch.
The Sibillini Spirits version keeps the classic build of gin and extra dry vermouth:
- 7.5 cl Gin Vettore
- 1.5 cl Extra Dry Vermouth
- 2 dashes Orange Bitter
Expertly stirred and served in a classic Martini glass, these spirits marry the dry edge of Extra Dry Vermouth with the balsamic, herbaceous character of Gin Vettore, with just a few dashes of Orange Bitter, enough to lend the drink that essential finishing touch every signature cocktail demands.
In Conclusion
With a history that is thoroughly Italian, Vermouth, though seemingly a lesser-known spirit, has earned its place in the hearts of mixology enthusiasts around the world.
The Turinese creation swiftly became the perfect companion for signature cocktails and innovative drinks, conquering palates worldwide with a character that appears straightforward yet proves remarkably complex and structured.
Frequently Asked Questions About Vermouth
Which vermouth should I use for a Negroni?
A red vermouth with real structure, because in an equal-parts build it holds exactly one third of the glass. BOVE Red Vermouth, made from Vernaccia Nera di Serrapetrona and the botanicals of the Sibillini Mountains, is designed with this use in mind.
Does vermouth need to be kept in the fridge?
Yes, once opened. Being wine based, it oxidises in contact with air: kept closed in the fridge it holds its aromatic profile for about a month. An unopened bottle keeps in a cool, dark place.
What is the difference between white and red vermouth?
Not the base wine, which is almost always white, but the botanicals and the caramel used as colouring. White is more floral and citrus-driven, red is richer and spicier, and it is the one for cocktails such as the Negroni and the Manhattan.
What is the alcohol content of vermouth?
Under European law, between 14.5% and 22%. Most vermouths on the market sit between 16% and 18%, halfway between a wine and a liqueur.