Made to the original Barbadillo vermouth recipe using absinthe, quassia tree bark, rosemary, Seville orange and elderberry on a base of manzanilla sherry with a small amount of the original, oak-aged, 50-year-old vermut stock blended in. Medium roasted-wa...
Back by popular demand! This white vermouth was recreated to meet our collective appetite for tasty vermouths. And it scratches that itch! Made with more than 20 aromatics, it's delicious served chilled alongside a slice of lemon.Tasting Note by The Chaps...
This is a juicy, easy-drinking newcomer made with a fino Sherry base blended with Moscatel wine and Tintilla de Rota, a fruity red wine from the Jerez region. The end result is a vermouth with a pretty dusty-rose hue and grapefruit-tinged aroma. The palate is quite sweet and juicy, finishing with soothing vanilla. Serve over ice or mixed with tonic water. — Kara Newman
91 pts--Wine Enthusiast
The base of this vermouth is rich, nutty Sherry—80% amontillado and 20% Pedro Ximenez, to be precise. It has a coffee-brown hue and a bright dried-herb scent. The palate wows with sticky toffee, dried apricot, orange peel and cocoa. Ideal for adding complexity to drinks featuring dark spirits. — Kara Newman
92 pts--Wine Enthusiast