Vermút

Vermút, also known as vermouth, is a fortified wine aromatized with herbs and spices. Its origins are generally traced back to Turin, Italy, in the late 18th century, though similar spiced wines existed for centuries prior. The name "vermút" is derived from the German word "Wermut," meaning wormwood, which is a key botanical historically used in its production.

There are two primary styles of vermút: dry and sweet. Dry vermút, often associated with France, is typically pale in color and has a more bitter, herbaceous profile. Sweet vermút, commonly produced in Italy and Spain, is darker, often reddish or amber, and has a richer, sweeter flavor with notes of caramel and spice. Both styles are made by fortifying a base wine, usually with a neutral spirit, and then steeping a blend of botanicals, which can include a wide array of ingredients such as gentian, cardamom, cinchona bark, and various citrus peels, in addition to wormwood.

Vermút is enjoyed in various ways. It can be served neat, on the rocks, or as a key ingredient in numerous classic cocktails, including the Martini, Manhattan, and Negroni. Its complex flavor profile makes it a versatile aperitif or digestif, and it has experienced a resurgence in popularity in recent years, with a renewed appreciation for its artisanal production and diverse culinary applications.