The last ten years have seen an explosion of new Spanish vermouths as younger generations rediscover “the vermouth hour” - the pre-lunch period when families in cities like Barcelona, Madrid and Valencia would meet for an aperitif.
Spanish vermouth’s balance of sweetness, bitterness and herbal, earthy qualities make it an appealing and versatile choice, even for mixing. Vermouth has enough acidity to blend and drink on its own and because of the sweetness, dilution is good and mixing it with other beverages creates drinks of great complexity.
Recipes vary, but the name vermouth comes from the German word for wormwood, and this is the only herbal ingredient that it must contain, although since 1991 any related plant may be used. Wine should make up at least 75% of the volume, fortified to between 14.5% and 22% ABV, and flavored with botanical ingredients that can include bark, roots, spices, herbs and peels. It can be sweetened with grape must, sugar or caramel.
The Vermouth Hour - Reviving a Long-Lived Mediterranean Custom 👉
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