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
Our vermouth, hand-made by Mart?nez Lacuesta since 1937, is held to be one of the finest aperitifs. The botanicals, or herbal extracts (herbs and aromatic plants cold-macerated in white wine), are first aged in American oak barrels and then added to t...
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...
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
Aged for three years in the traditional Solera system, in American oak casks that previously containing Amontillado Sherry. Light amber in colour, with elegant oak and toasted wood aromas, notes of vanilla, orange marmalade and Amontillado. Dry and smoot...