Vermouths
A curated selection of vermouths to explore styles, producing houses and bottles that deserve a place on the table, at the bar or in your pantry.
Not a vermouth. Not a gin and tonic. It stands apart. A light aperitif from the Penedès, made with Garnacha rosé wine infused with grapefruit peel, botanicals and fresh herbs. Less sugar than vermouth. Electric cherry-red color. Bitter grapefruit, red liquorice and tropical citrus notes. Best served with tonic. 15% ABV.
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A traditional white vermouth from Padró i Família, light and aromatic. Young white wine with sweet, citrus and anise botanicals. Pale straw yellow, with white flowers, lemon and vanilla. Fresh, full-bodied and with an elegant bitter finish. 15% ABV.
De Muller's most cocktail-friendly vermouth: a unique fusion of Iris vermouth and gin essence. Juniper is macerated for 3 months in French oak barrels and blended with the house's artisanal mix of herbs, roots and flowers from the Iris range. Innovative, botanical and ideal for cocktails. 20% ABV.
The red vermouth from Valls, the vermouth of the calçotada. A three-generation Bellod family recipe made with 29 KM0 herbs, flowers and roots. Infused in clay vessels following 6 lunar phases. 100% Macabeo wine from their own vineyards. A botanical burst with a balance of acidity, bitterness and sweetness. 15% ABV.
Cisa’s organic vermouth. Made with Picapoll negre grapes vinified as white wine and estate botanicals: orange, grapefruit, clove and cardamom. Bright citrus aromas and sweet spices. The house’s first organic vermouth. Winner of the 2019 Gran Vinari d’Or for Best Red Vermouth. 15% vol.
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The cheeky vermouth from Penedès. Xarel·lo and Macabeo from the Casa Berger estates macerated with more than 50 botanicals. Amber-mahogany in color, with licorice, citrus and clove notes. Aged for 1–2 months in oak casks with a solera dating back to 1962. Smooth, generous and finished with a pleasant bitterness. The vermouth made for sharing. 15% vol.