Vermouth

Txakolina’s characteristic minerality and vibrancy show through, along with a great balance of bitter, sweet, and herbaceous notes. Complex enough to drink on its own, or as an awesome negroni upgrade.

Method’s sweet vermouth is modeled after Carpano Antica Formula. The profile is similar, with subtler hints of clove and less overt vanilla tones. Marzipan and brûléed citrus shine through as well.

This is a really cool dry vermouth; there’s a waxiness to the texture, and fascinating notes of green olive and dried herbs, such as thyme and coriander. The finish has hints of white pepper and pineapple.

A deep, complex red vermouth, with notes of smoked cherries, baking spices, and hints of vanilla. Tximista is the first vermouth line from the Basque to be imported to the US.

Basque vermouth! Deliciously bright and pleasantly sweet, with notes of star fruit, dried nettle, and a long finish. Simply enjoy over the rocks or put a new spin on your Manhattan.

The light, clean profile of Dolin vermouths starts with fine wine from the region infused with mountain herbs. Their status is such that they earned France’s only protected designation of origin for Vermouth. Beyond mixed drinks, try it as an aperitif wit

A similar style to Carpano Antica; rustic, with a spice-driven palate. When vermouth was first concocted in the 1700’s, Piedmont was part of the Kingdom of Sardinia; distiller Emilio Rocchino believes therefore that Sardinian Moscato was used in the blend

Dolin produces really elegant vermouths. Their ‘rouge’ boasts lovely spice notes while remaining fresh and light. Its clean finish makes it an ideal cocktail component, or sip it on a rock with a twist alongside some olives and charcuterie.

Bordiga has been distilling Vermouth since 1888; they still use the same copper still from that era as well. A step up from your everyday sweet Vermouth, with depth and complex aromatics, herbaceousness, and a touch of red fruit.

Massimo Marchiori and Antonella Gerona moved to Catalonia from Piedmont, Italy originally to be architects. They’ve wound up becoming natural winemakers with a cult-following larger than almost anyone else in Spain. Here they’re offering a take on vermout