Vermouth (UK /ˈvɜrməθ/; or US /vərˈmuːθ/ ver-mooth) is an aromatized wine, a type of fortified wine flavored with various botanicals (roots, barks, flowers, seeds, herbs, spices). The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin serving it to guests around the clock. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, vermouth is sometimes used as an alternative white wine in cooking.
Produced in Chambéry (shahm-bay-RHEE), France. Appellation d’ Origine. Dolin invented and commercialized the blanc style (“white vermouth”) in 1821. Their red vermouth dates to the same time. Dolin is now the last remaining Chambéry producer.
An English Vermouth made at Sacred’s microdistillery in Highgate, London. Produced using English wine and organic Wormwood, spiced with thyme, cinnamon, licorice, cloves and cubeb. Great for any cocktail requiring a “rosso” style vermouth.
From Carpano, home of the first ever vermouth, this highly sought-after red vermouth is made to an original recipe dating from 1786. Your Manhattans will never be the same again.
Punt e Mes
Punt e Mes has a golden orange color with topaz tones, herby aromas and dark red, black dahlia with vermilion shades. The initial taste is one of sweetness, characterised by an intriguing accent of orange. This is followed by the characteristically bitter taste of the quina and ends on a sweet note.
Martini & Rossi
Martini Rosso is the market-leading red vermouth, the de facto standard or benchmark for the style, and the best-selling vermouth in the US market. Worldwide, however, Martini Bianco (introduced c. 1910) outsells Martini Rosso. Martini Extra Dry was introduced c. 1900 and has been extremely successful in the US market since World War II.
- Extra Dry
- Rosato (red & white wine base)
Noilly Prat is the most famous of all Vermouths, a dry, straw-hued vermouth from Marseillan, in the Hérault département of southern France. Joseph Noilly, an herbalist, developed the first formula in 1813. It was the first example of a dry vermouth and is among the golden, straw and white vermouths generally known as “French Vermouth”.
- Extra Dry
Originally the brand of successful liqueur manufacturer from Pecetto that can trace its history to 1757. In 1815, Cinzano relocated to Torino and essentially took over from Carpano (for a while) as the officially sanctioned producer of Vermouth di Torino, based on Carpano’s model. The brand lives on and is one of the world’s most recognizable spirits brands to this day. Check the label for current production. Like Martini, Cinzano is one of the longstanding, mass market leaders.
- Extra Dry
Imbue Bittersweet Vermouth is our flagship aperitif. This early evening quaff was designed to be poured on some rocks and sipped. The bittersweet is a wide array of well-balanced parts with the pleasing sweetness and stark bitterness that every good vermouth has at its core.
As the ambassador of our vermouth company, we sought to make the bittersweet both complex and interesting, but without pretention. This is a product designed for all to enjoy either neat, or in a fancy-pants cocktail.
Fresh-brewed and ready to pour. This artisanal mixer, handcrafted in small batches, is a blend of English Breakfast and lemon peel, with lemon juice and lime juice. Just add your favorite liquor!
- Pink & Black
Uncouth Vermouth believes in transparency and commitment to sustainability. All ingredients are either foraged from untouched areas, or purchased from a farm that does not succumb to modification. Farmers, not distributors.
Seasonal ingredients produce seasonal flavors to pair with our isochronal meals. What grows together, goes together. I will never sacrifice the health of our people or the integrity of my vermouth to sell more “product.” It’s not about “organic” certification, it’s about the spirit of my practices. This is a food, meant to be enjoyed in good conscience because this is what we are worth. I aim to be a hopeful influence and help educate and promote a real food movement. It is of the utmost importance.