The vermouths are Apéritif S containing Vin whose exact receipt is often kept secret.

Receipt

They are obtained starting from white wines, added with sugar or Mistelle S, neutral alcohols and an infusion of more than 30 types of grass or spices different.

History

The inventor of Vermouth, Antonio Benedetto Carpano of Turin in Italy chose this name in 1786 according to a German receipt of a wine-based aperitif and " Wermut" , a grass used in the distillation of the Wormwood.

Types of vermouths

There are 3 types of vermouths. Drier with softest, one finds the dry , the red and the white .
The white is a key ingredient in the creation of the martini. The red can be drunk like aperitif, served " straight up" (mixed with ice but been useful without this one contrary to the " One the rock'n'rolls ") as one can find it in the cocktail Manhattan.
Red vermouth refers sometimes to Italian vermouths and the white with those French but however this assertion is to be moderated because all Italian vermouths are not red and all white vermouths are not French.
To finish dry vermouths must be cooled and can be preserved approximately 6 months. The others can be generally preserved one year if they are stored in a dry and fresh place or if they are cooled.

Service

On the level of the glassmaking one uses large Tumbler S, glasses with cognac or glasses with Cocktails.

Distributions

Among the great exported vermouth receipts, one finds:

• Martini (Italy)

• Cinzano (Italy)
• Noilly Prat (France)
• Distilling Stock (Italy)
• Dubonnet (France)
• Bartissol (Italy)
• Miró (Spain)

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