Vermute

Vermute, or vermute in some languages, is a fortified wine flavored with a broad blend of botanicals, the most famous being wormwood. Production typically involves fortifying a base wine with a neutral spirit and infusing it with herbs, roots, bark, citrus peels, and other aromatic ingredients. The mixture is often sweetened to varying degrees, producing a range of styles from dry to sweet. The name derives from the German word Wermut, meaning wormwood.

History and origins: The modern vermouth originated in Italy in the late 18th century, with Turin becoming a major center for its development. Antonio Benedetto Carpano is commonly credited with creating one of the first commercial vermouths, followed by other early houses such as Cinzano and Martini & Rossi. In the 19th and 20th centuries, dry vermouths gained prominence in France, notably Noilly Prat and Dolin. Today producers around the world offer a wide variety of recipes.

Styles and characteristics: Vermute styles vary by sweetness, color, and botanical blend. The main categories are dry (often pale or extra dry), white or bianco (light and moderately sweet), and sweet red (rosso). Some markets also feature flavored or amber versions with distinctive botanical profiles. The exact balance of alcohol, sugar, and botanicals shapes the drink’s aroma and palate.

Uses and serving: Vermute is commonly served as an aperitif, chilled or over ice, sometimes with a citrus twist. It is also a cornerstone ingredient in cocktails such as the martini (dry vermouth), Manhattan and Rob Roy (sweet vermouth), and the Negroni (with Campari).

Storage: Once opened, vermute should be stored away from light; refrigeration helps preserve flavor, with many bottles remaining best for a few months. Unopened bottles can keep longer if stored cool and dark.