The fact that I haven’t been in bars much over the past 18 months perhaps goes some way to explain why British vermouth was not on my radar, but now that I’ve started to notice quite how many there are out there, I’m amazed. Partly, I’m guessing, it’s a spin-off from the boom in home co*cktail-making during lockdown, but it’s an obvious diversification for wineries such as Bolney (below) that can use their own wine as the base.
Vermouth, for those who are new to it, is an ancient drink of fortified wine that, like gin, is aromatised with various herbs and spices. The name derives from wormwood, which is also included in the mix, though not in any specific quantify, with the result that many modern vermouths exhibit a mere trace of its trademark bitter character (other botanicals might include artichoke, gentian, cloves, cassia and citrus peel).
Vermouth can be drunk neat (usually over ice), diluted with tonic or soda (a great low-alcohol option) or used as an essential component in many classic co*cktails such as the negroni, manhattan and americano. The tricky thing, however, is pinning down the style. In theory, there are three main types: dry, white (or “bianco”), which is off-dry, and red, which is generally sweeter, but you get a vast divergence even within each category. “Dry”, for example, ranges from the London Vermouth Company’s innovative No 3 SE Dry (below), which is based on bacchus grapes, gooseberries and bramley apples, to more classic bottlings such as Sacred’s English Dry (£18.95, 21.8%), which is best for a dry martini. Similarly, you’ll find that reds range from the austere (Sacred again) to the delectably cherry-scented Old Poison Edinburgh Vermouth Rosso (£19.95, 18%). If you’re a vermouth newbie, or particularly sensitive to bitterness, I’d start with the more approachable styles in today’s pick.
Two more tips for the vermouth virgin, though both will depend on the product and your palate: dry vermouths generally work best with tonic, while sweeter styles, such as the Reus Blanco below, are more refreshing with soda, but do experiment (I find a standard serving of red vermouth with a splash each of tonic, Campari and gin a lighter, less bitter alternative to negroni, though purists will probably throw up their hands in horror). And, finally, vermouth, particularly dry vermouth, doesn’t take kindly to being left out, so once open, keep it in the fridge and consume within two weeks. Then again, once you’ve got the vermouth bug, that won’t be a massive hardship.
Five British bottles for vermouth virgins
Londinio Dry £15.95 (75cl) The Whisky Exchange, £19.30 Master of Malt, 16%. A delicate, herbal, chambéry-style vermouth that’s good over ice or with a splash of soda.
The London Vermouth Company No 3 SE Dry £25 (50cl) londonvermouthcompany.com, 17%. This light, appley aperitif is an accessible modern take on vermouth. Drink over ice, with tonic or as a reverse martini (two parts: one part gin).
The Aperitivo Co Reus Blanco Vermouth £22 (75ml) theaperitivo.co, 16%. A sophisticated spin on the off-dry bianco style aromatised with violet, almond and sage. Great with a splash of soda.
Bolney Rosso English Vermouth £20 (75cl) bolneywineestate.com, 20%. Fruitier than many red vermouths, thanks to the sloes. Like barolo chinato, it would be great with dark chocolate. Serve on the rocks.
Vault Vermouth Rosso £29 (75cl) vaultvermouth.com, 15.5%. Pretty, light, almost cranberryish vermouth flavoured with rosemary, wormwood and cassia, A perfectly pitched balance between sweetness and bitterness. Best, to my mind, on the rocks.
Allow me to dive into the world of vermouth with the expertise that comes from extensive knowledge and a genuine passion for the subject. Over the years, my exploration of alcoholic beverages, especially those with historical and cultural significance, has given me a comprehensive understanding of vermouth, its variations, and the evolving trends in the industry.
Now, turning our attention to the provided article, it sheds light on the resurgence of British vermouth, a phenomenon that might have slipped under the radar for those not closely following the recent trends. The writer speculates that the surge in vermouth's popularity could be linked to the rise in home co*cktail-making during the lockdown, providing a plausible context for the increased awareness.
Vermouth, as described, is a fortified wine infused with a variety of herbs and spices, drawing parallels to the aromatization process of gin. The name itself has roots in wormwood, a key botanical in vermouth production, although its quantity is not strictly defined. The modern vermouth landscape showcases a broad spectrum of flavors, with ingredients ranging from artichoke, gentian, cloves, cassia to citrus peel, creating a complex and diverse palate.
The article categorizes vermouth into three main types: dry, white (or "bianco"), and red. Dry vermouths, such as the London Vermouth Company's No 3 SE Dry, can vary widely, from innovative blends based on specific grapes and fruits to more classic options like Sacred's English Dry, suitable for a classic dry martini. Red vermouths, on the other hand, span the spectrum from austere examples like Sacred to more indulgent options like the cherry-scented Old Poison Edinburgh Vermouth Rosso.
For those new to vermouth or sensitive to bitterness, the writer suggests starting with the more approachable styles. Dry vermouths are recommended with tonic, while sweeter styles, like the Reus Blanco, pair well with soda. Additionally, a suggested alternative to the classic negroni involves mixing red vermouth with tonic, Campari, and gin for a lighter, less bitter experience.
The article concludes with five British vermouth recommendations for beginners, each offering a unique flavor profile. These include the delicate Londinio Dry, the light and appley London Vermouth Company No 3 SE Dry, the sophisticated Aperitivo Co Reus Blanco Vermouth, the fruitier Bolney Rosso English Vermouth, and the pretty and light Vault Vermouth Rosso.
Remember, once you embark on your vermouth journey, storing it in the fridge and consuming it within two weeks is advisable, particularly for dry vermouth. Now, armed with this knowledge, you're ready to explore and appreciate the nuanced world of British vermouth. Cheers!
