The tradition surrounding the vermouth evolves over time, the expressions that encompass it are known, such as "the hour of the vermouth". A drink that has been able to establish itself as an experience that must have its own unit of time for its enjoyment. A time to meet friends, family or loved ones. The unique moment to "go for a vermouth".
Tradition points to Italy as the cradle of "vermouth". We started with an aromatized wine that over the years was added other products such as almonds, cinnamon and honey. The pharmacists flavored the wines by crushing herbs and plants in the mortar. This art of enhancing wines survived thanks to monks, doctors and alchemists.
In 1786, the creators of the modern concept of vermouth were Antonio and Beneditto Carpano in Milan. The base was a muscatel wine, sugar, alcohol, caramel and various aromatic substances, herbs, leaves and spices to personalize the taste. Later, the Luigi brothers and Guiseppe Cora (1838) managed to give it an industrial character and it was then that other famous brands began to appear in Italy such as Gancia (1850), Ballor (1856), Cinzano (1860) and Martini (1863).
Vermouths are made from white wines; the reddish tones are achieved by adding caramel. In the production process there is a mixture of herbs similar to the ones found in the pitchers and liqueurs. Thus we can find camomile in the dry Vermouth, vanilla in the sweet white, gentian in the red and all rhubarb, lily root, quinine and a hundred other herbs. Its alcohol content ranges from 16º to 19º and it is a basic ingredient in many cocktails such as the Negroni, Buñueloni, Americano, Campari 2000, Manhattan, Rob Roy or the Dry Martini.