wermut

Wermut is the German name for wormwood (Artemisia absinthium), a bitter aromatic herb, and it is also the name given to vermouth, a fortified wine flavored with herbs. The plant is a hardy perennial in the daisy family native to Europe, Asia, and northern Africa. It has grey-green leaves and a distinctive bitter taste produced by essential oils such as thujone and absinthin. Wormwood has a long history in traditional medicine and gastronomy, though modern use is regulated in many countries because of safety concerns related to thujone.

Vermouth is a wine-based, fortified beverage produced by adding a neutral alcohol and a blend of botanicals, including wormwood and other herbs, spices, and barks. It originated in late 18th-century Italy, with Turin-based producers such as Antonio Benedetto Carpano popularizing the style. Vermouth is produced in dry, extra-dry, and sweet (rosso) varieties, typically containing 15–18% alcohol by volume. The flavor is achieved through maceration or infusion of botanicals, sometimes with caramel coloring to achieve a desired hue.

Common botanicals include wormwood, citrus peels, chamomile, dill, thyme, cinnamon, clove, and juniper, among others; each brand uses a distinctive blend. Vermouth is often enjoyed as an aperitif or used in cocktails such as the Martini, Negroni, and Manhattan.

Regulation of thujone in vermouth generally allows trace amounts; modern vermouths are not considered to contain dangerous levels. The term Wermut in German-speaking countries thus covers both the herb and the fortified wine.