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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An organic vermouth from Vermuts Miró, made with certified organic ingredients from the base wine to the botanicals. Aged in French oak barrels, with a mentholated, balsamic profile and a bitter licorice finish. 16% ABV.
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Reus’s most iconic red vermouth. Crafted since the mid-20th century from a formula with more than 150 Mediterranean botanicals inherited from Cochs Winery (1947). Sweet herbal aroma with wormwood, rosemary, sage, anise, fennel and liquorice. Gold Award, Vinari Black Vermouths. 16% 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.
The most complex expression in the Myrrha range. Alpine botanicals, house-made mistela and 12 months in sherry casks. Silky, deep and layered with toasted nut and spice notes. The bridge between Myrrha and Padró & Co. 15% ABV.
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The traditional red vermouth from El Masnou. Crafted since 1880 by the Piera family with Penedès wines and more than 20 aromatic herbs. Balanced and light, with a sweet opening and a finish marked by fruit and cinnamon. Five generations of Mediterranean vermouth heritage. 15% ABV.