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Alessio Vermouth Chinato is also based on a classic recipe from the late 19th century combined with the additional bittering of Cinchona bark and more than 25 other balancing herbs, including Grande and Petite Wormwood, and reflects an almost-lost style of bitter vermouth. The slightly lower ABV than the Vermouth di Torino Rosso helps highlight this Chinato vermouth's backbone and aromatics, making it a complex alternative to sweet vermouth in cocktails as well as excellent on its own.
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...
The producer jokingly calls it Bone White Boissiere, but it's indeed bracingly dry, with mouthwatering acidity. The aroma has a faint earthiness but no sweetness to it, while the palate adds mild pear and elderflower, finishing with just a squeak of citru...
Made from a recipe developed in 1857, which includes marjoram, chamomile, coriander, and cloves. While it can be enjoyed neat as an ap?ritif, this pleasantly complex and perfectly sweet vermouth really sings in a Manhattan or negroni, with plenty of versa...
