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What is Vermouth? Vermouth is an aperitif named from the Latin "aperio" meaning "to open". And that is exactly what an aperitif is supposed to do - open or whet the appetite before a meal. How do we drink it? In the United States, most vermouth is consumed in cocktails - dry vermouth in martinis and sweet vermouth in Manhattans. In 1997, 1.8 million 9-liter cases of vermouth were consumed in the United States, and of that total 44% was imported. How is it made? Vermouth is an aromatized wine, made from a neutral, dry white basic wine which is then blended with an infusion. The infusion, which gives each vermouth its unique and distinctive character, is created by flavoring the basic wine with a special selection of herbs, flowers, fruit peels, seeds, plants and other botanicals. The addition of brandy fortifies the vermouth to 18% alcohol by volume. The prized and closely guarded recipe is used to make Boissiere has not changed since 1854. Boissiere has been consistently producing outstanding vermouth since 1854. Boissiere’s unique recipe is responsible for exceptional character, perfect flavor and aroma. Boissiere is produced under J. Boissiere, the inventors of white vermouth. Two varieties of Boissiere satisfy every consumer’s need. Served neat over ice, each makes an excellent aperitif. DRY BOISSIERE - "Bone White" Dry is superbly crisp and perfect for a martini | | What is Vermouth? Vermouth is an aperitif named from the Latin "aperio" meaning "to open". And that is exactly what an aperitif is supposed to do - open or whet the appetite before a meal. How do we drink it? In the United States, most vermouth is consumed in cocktails - dry vermouth in martinis and sweet vermouth in Manhattans. In 1997, 1.8 million 9-liter cases of vermouth were consumed in the United States, and of that total 44% was imported. How is it made? Vermouth is an aromatized wine, made from a neutral, dry white basic wine which is then blended with an infusion. The infusion, which gives each vermouth its unique and distinctive character, is created by flavoring the basic wine with a special selection of herbs, flowers, fruit peels, seeds, plants and other botanicals. The addition of brandy fortifies the vermouth to 18% alcohol by volume. The prized and closely guarded recipe is used to make Boissiere has not changed since 1854. Boissiere has been consistently producing outstanding vermouth since 1854. Boissiere’s unique recipe is responsible for exceptional character, perfect flavor and aroma. Boissiere is produced under J. Boissiere, the inventors of white vermouth. Two varieties of Boissiere satisfy every consumer’s need. Served neat over ice, each makes an excellent aperitif. SWEET BOISSIERE - This red is a delicate, sweet vermouth ideal for a better tasting Manhattan |
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Cinzano Bianco is a fragrant, full-bodied and delicate aromatised wine prepared according to an original recipe. It is an extrememly versatile sweet vermouth that can be served either as an apperetif or as a cocktail ingredient, but should always be served well chilled. | | Those who prefer their vermouth dry won’t be disappointed when trying out this delicately flavoured aromatized wine. To fully appreciate this classic aperitif, drink it straight or on the rocks, but keep in mind that it is the perfect base ingredient for dry cocktails. |
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World-renowned as the 'Vermouth of Turin', this amber-red aromatized wine owes its rich, full bouquet to the infusion of high-quality selected herbs and spices. It is a classic cocktail ingredient due to its delicate but persistently bitter aftertaste, but can also be served straight or with a dash of soda water, with or without lemon peel. | | In 1846, French wine merchant Joseph Dubonnet created an original taste for the pleasure of family and friends. His recipe soon gained wide popularity as a refreshing drink and an excellent complement to meals. Not too sweet, not too dry, this great French classic continues to be appreciated by individuals with refined tastes. |
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In 1846, French wine merchant Joseph Dubonnet created an original taste for the pleasure of family and friends. His recipe soon gained wide popularity as a refreshing drink and an excellent complement to meals. Not too sweet, not too dry, this great French classic continues to be appreciated by individuals with refined tastes. | | Saffron is just one of the over 40 herbs and spices used to make Fernet-Branca: much more than Italy’s greatest after-dinner drink, it is a key ingredient in the healthy lifestyle that Europeans and Americans have been enjoying for over 150 years. The health-enhancing properties of Fernet-Branca (fehr-NEHT BRAHN-kah) have made it the favored "digestivo" at tables across the world. Traditionally served straight up at the end of a meal, it aids in digestion and cleanses the palate. It can also be used to spike espresso to make the famous "caffè corretto" (literally, "spiked coffee") which is served all over the world. In recent years, as a new generation of Americans and Europeans has discovered the invigorating liqueur, many have begun to serve it on the rocks, with cola, fruit juice, Grenadine, or just a splash of mineral water. |
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Saffron is just one of the over 40 herbs and spices used to make Fernet-Branca: much more than Italy’s greatest after-dinner drink, it is a key ingredient in the healthy lifestyle that Europeans and Americans have been enjoying for over 150 years. The health-enhancing properties of Fernet-Branca (fehr-NEHT BRAHN-kah) have made it the favored "digestivo" at tables across the world. Traditionally served straight up at the end of a meal, it aids in digestion and cleanses the palate. It can also be used to spike espresso to make the famous "caffè corretto" (literally, "spiked coffee") which is served all over the world. In recent years, as a new generation of Americans and Europeans has discovered the invigorating liqueur, many have begun to serve it on the rocks, with cola, fruit juice, Grenadine, or just a splash of mineral water. The success of this product is due to its pleasant mint taste refreshing and bracing. Mint was appreciated even in old times by those who used herbs wisely. | | Gallo Dry Vermouth |
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| Gallo Sweet Vermouth | | Since 1887, Lillet has been made in the village of Podensac, just 20 miles south of Bordeaux. Each bottle contains only the finest, carefully selected wines, which are blended with herbs and fruits, from a secret award winning recipe that has been passed down through generations. Lillet should be drunk chilled or on the rocks with an orange peel or slice of lime. It is best served in a traditional Bordeaux wine glass, to enhance its subtle delicate bouquet. It can be enjoyed anywhere, on any occasion; however, it is perfect those special times when day turns to evening and evening turns to night. |
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Since 1887, Lillet has been made in the village of Podensac, just 20 miles south of Bordeaux. Each bottle contains only the finest, carefully selected wines, which are blended with herbs and fruits, from a secret award winning recipe that has been passed down through generations. Lillet should be drunk chilled or on the rocks with an orange peel or slice of lime. It is best served in a traditional Bordeaux wine glass, to enhance its subtle delicate bouquet. It can be enjoyed anywhere, on any occasion; however, it is perfect those special times when day turns to evening and evening turns to night. | | Martini & Rossi Bianco vermouth, following the "Vanilla Vermouth", was first introduced in the 1910s. This "white" Martini & Rossi vermouth is actually a soft straw color. It is also the most aromatic of the four. Its nose is intense, with a sweet, rounded smoothness and the clear presence of vanilla. And on the palate: an artful marriage of sweet and bitter, balanced in perfect proportion. |
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MARTINI Extra Dry vermouth was launched, with great international success, on New Year's Day in 1900. The Company had been experimenting with the production of dry vermouth since 1890 in some foreign countries, such as Cuba, in order to compete with the French "sec" vermouth. A straw coloured vermouth With a sharper perfume, it reveals raspberry, lemon and the subtler hints of iris. This aromatic wine is dry without being bitter, with a white wine base it allows the aromas to come alive in the glass. | | MARTINI Extra Dry vermouth was launched, with great international success, on New Year's Day in 1900. The Company had been experimenting with the production of dry vermouth since 1890 in some foreign countries, such as Cuba, in order to compete with the French "sec" vermouth. A straw coloured vermouth With a sharper perfume, it reveals raspberry, lemon and the subtler hints of iris. This aromatic wine is dry without being bitter, with a white wine base it allows the aromas to come alive in the glass. |
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MARTINI Rosso vermouth was the very first vermouth, produced since 1863 in two versions: "simple" or "with quinquina". This was the only type of vermouth in existence during the 19th century. A more highly perfumed and livelier personality than MARTINI Bianco, MARTINI Rosso vermouth is characterized by the discernible presence of herbs. The amber-brown colour comes from traditional caramel. | | MARTINI Rosso vermouth was the very first vermouth, produced since 1863 in two versions: "simple" or "with quinquina". This was the only type of vermouth in existence during the 19th century. A more highly perfumed and livelier personality than MARTINI Bianco, MARTINI Rosso vermouth is characterized by the discernible presence of herbs. The amber-brown colour comes from traditional caramel. |
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Began production in 1813 in Marseillan, France, and is currently the world's best-selling French Vermouth Uses a secret combination of herbs imported from five continents: 20 for the dry, 30 for the red Creates its vermouth from two types of fine white table wines, Clairette and Picpoul Production takes three years to complete, including a year aging in outdoor barrels Versatile: ideal for cooking or as an aperitif; flavor does not evaporate with cooking Noilly Prat was the original vermouth used in the classic "Martini" | | Began production in 1813 in Marseillan, France, and is currently the world's best-selling French Vermouth Uses a secret combination of herbs imported from five continents: 20 for the dry, 30 for the red Creates its vermouth from two types of fine white table wines, Clairette and Picpoul Production takes three years to complete, including a year aging in outdoor barrels Versatile: ideal for cooking or as an aperitif; flavor does not evaporate with cooking Noilly Prat was the original vermouth used in the classic "Martini" |
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Began production in 1813 in Marseillan, France, and is currently the world's best-selling French Vermouth Uses a secret combination of herbs imported from five continents: 20 for the dry, 30 for the red Creates its vermouth from two types of fine white table wines, Clairette and Picpoul Production takes three years to complete, including a year aging in outdoor barrels Versatile: ideal for cooking or as an aperitif; flavor does not evaporate with cooking Noilly Prat was the original vermouth used in the classic "Martini" | | Stock Dry Vermouth |
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| Stock Sweet Vermouth 1.0L | | Dry vermouth made in the U.S. Pale straw color. Sweet aromas of ripe grapes, pine needles, and spearmint. Sweet for an 'extra dry'. Grapy flavors. Good for mixing. |
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Sweet vermouth made in the U.S. Brown color. Candied nose of ripe peaches. A good mixer. | | Imagine a forest in the spring after a rainstorm. The sun is shining, and as the plants warm, the air becomes filled with the scent of fresh cool forest plants. This is the aroma of Vya extra dry vermouth. Shut your eyes, inhale, and be transported. The beauty of Vya extra dry doesn't end with the aroma. The taste is equally special. The botanicals in Vya seem to awaken and stimulate the taste buds, enhancing enjoyment of food, and there is a round, complete mouth feel, exceedingly smooth for an 18% alcohol wine. So different is Vya extra dry from ordinary vermouth that we debated about even calling it "vermouth". But Vya fits the definition of vermouth (fortified wine with added botanicals) and can be used like other vermouth except with better results. One would never think of enjoying a typical dry vermouth as a table wine, but this is an excellent way to enjoy Vya. Serve as a white wine in stemmed glassware. It is an excellent accompaniment to appetizers, especially those which are a little salty, such as olives or caviar. Vya is also delicious served as a traditional dry vermouth, on the rocks. Vya harmonizes well with either gin or vodka, each brand of gin requiring a different proportion of Vya to make the perfect blend. We recommend wetter martinis, made with up to 1/3 Vya. They are softer and more satisfying than old fashioned dry martinis or straight gin or vodka. |
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Imagine listening to a symphony. The great music reaches a crescendo. Uncontrollably, one begins to tingle and feel warm. This is the effect of Vya Sweet in the mouth. In contrast to the coolness of Vya extra dry, Vya sweet is warm and spicy, its bitter sweetness induces a mouth-watering effect, stimulating the appetite for foods to follow. Vya sweet is best enjoyed on the rocks, with a twist of orange, or in the perfect vermouth cocktail ("French Kiss"), mixed half and half with Vya extra dry. Sweet Vya makes a spectacular cocktail with sparkling wine. Pour about 20% Vya on top. Adds a great herbal flavor. Sweet Vya makes the world's greatest manhattans (a manhattan consists of 2 parts American bourbon and one part sweet vermouth). In fact, Maker's Mark did a competition on San Francisco for the Maker's Mark manhattan. Some 50 bars entered. The secret ingredient of winning one, Palomino Euro-bistro, was Vya sweet vermouth. | ||
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