What is a Vermouth?

Cocktail bars across Asia invariably stock a range of vermouths, like Cinzano or Martini brands, given how essential they are behind the bar. From the classic martini to the ever-popular Negroni, vermouth is a cornerstone of cocktail culture. Yet, outside of Europe, few people have experienced vermouth other than in a cocktail.

On its own, vermouth can taste very similar to mulled wine (especially red vermouth), thanks to its infusion of botanicals. So, what exactly is vermouth—and how can we enjoy it?

What is Vermouth?

Vermouth is basically aromatised white wine, infused with botanicals and fortified with a spirit (usually grape). The name came from the German word "wermut", referring to wormwood (Artemisia) as its key ingredient. Fun fact: it's the same ingredient used in making absinthe.

Bottled at around 14%-22% ABV, the vermouth is considered an aperitif in parts of Europe, which is commonly consumed before lunch or dinner, either on its own, on the rocks, or with a splash of soda or tonic.

Vermouth's Origin

Aromitised wine first appeared in Ancient Greece, when Hippocrates (460–370 BC) mixed wine with herbs, including wormwood, as medicinal tinctures for ailments like anaemia, rheumatism, and stomach issues. By the 15th century, this aromatised wine became a staple in European apothecaries.

Vermouth as we know it would not emerge until 1786, when Antonio Benedetto Carpano of Turin (Italy) became the first person to introduce a commercially-made sweet, red vermouth bearing his name. Antonio swapped cheap wine for fragrant Moscato, infused it with monastic herbs, fortified it for longevity, and sweetened it to balance the bitterness and appeal to Turin’s fashionable ladies.

In 1815, a white, dry vermouth style would emerge in Marseille (in southern France), credited to Joseph Noilly, a herbalist from Lyon.

Types of Vermouth

While three styles of vermouths are popular around the world, there are up to eight recognised styles (depending on geography). The most common are:

Dry, or Extra Dry Vermouth

Popular in classics like the Dry Martini, dry vermouth is often clear or pale gold in colour. By European Union regulations, dry vermouths are required to contain less than 50 gm/l of sugars, while extra-dry vermouths should contain less than 30 gm/l of sugars. 

Noilly Prat from Marseille and Dolin from Chambéry represent the original dry vermouths, resulting in some older cocktail books referring to dry vermouth as "French vermouth". Today, most vermouth producers make their own version of dry vermouth regardless of their country of origin.

Bianco, Blanc, or Blanco Vermouth (White Vermouth)

Bianco vermouths strike a balance between dry and sweet styles—bolder and sweeter than dry vermouth, yet lighter than Rosso (sweet, red), with sugar levels typically ranging from 50 to 130 g/L. Usually mixed into cocktails, Bianco vermouths are also delightful on their own, served chilled or over ice as an aperitif.

The style is often credited to Dolin in France, while Italy’s Martini brand brought it global fame. Spain, meanwhile, has embraced Bianco in its own way, with producers in regions like Catalonia and Madrid adding Mediterranean botanicals.

Rosso, Rouge, or Rojo Vermouth (Red or Sweet Vermouth)

Rosso vermouths are bolder and sweeter in flavour, usually containing over 90 gm/l of sugar. While it's called 'rosso' (red), this vermouth starts off as a white wine, with the red colour influenced by its botanical infusions and caramel colouring. Some Rossos are aged in oak barrels to develop a depth of flavour. Due to its traditional association with Italy, early cocktail books sometimes refer to Rosso vermouth as "Italian vermouth".

Under Rosso vermouth, you may find a sub-category named Vermouth di Torino. This style requires vermouth producers to only use botanicals found in Turin to flavour their vermouth. The term is a regulated Geographical Indicator under the European Union (much like Champagne).

Other Styles of Vermouth

You may occasionally find the following style of vermouths, though they are uncommon outside of Europe.

Ambrato, Ambre, or Amber Dry Vermouth

Barrel-aged vermouth that is amber or gold in colour. Ambrato vermouth is slightly bolder than dry vermouth, with flavours obtained from oak casks.

Rosé or Rosato Vermouth

Pink-coloured vermouth that is either made from a rosé wine base or coloured by macerating red berries like raspberries and strawberries. This style tends to be more fruit-forward and is often enjoyed on its own or in a spritz.

Vermouth Amari

A vermouth style that is flavoured by chinchona bark and gentian roots. They are described as sweet with a hint of bitterness and are often dark-coloured like Rosso. Punt E Mes from Carpano, Italy is the most popular brand in this category.

Vermouth Rosso alla Vaniglia or Vermouth alla Vaniglia

Vanilla-flavoured sweet vermouth that reflects an old tradition of flavouring vermouth with vanilla essence before consuming. The practice was commonplace in Turin in the 18th and 19th centuries. Carpano Antica Formula is the only product under this category.

Flavoured and Infused Vermouth

These are modern vermouths with an infusion or flavouring that is dominant, reminiscent of flavoured and infused vodka. Examples include Italian coffee-flavoured vermouths made by Mancino, Vermut Sospresso of Bespoke Distillery, and Paloma's Vermouth.

Enjoying Vermouth

While vermouth is best known as a cocktail staple, it also shines as an aperitif, especially in Mediterranean traditions. While the French and Italians drink vermouth as an aperitif, the Spainiards take vermouth to another level. People across Spain partake in hora del vermut (hour of vermouth), when people have their first alcoholic drink of the day between 12- 2pm at one of many vermuterias that specialise in the tipple. They're either served from the bottle (in Catalonia) or de grifo (on tap) in Madrid, alongside a serving of tapas or olives.

In cocktails, vermouth adds a different dimension of flavours to a drink. Rosso vermouth is often used within the Negroni cocktail family (Boulevardier, Rosita, etc.) and in a Manhattan cocktail. Dry vermouth is also used in classic cocktails such as the Martini, Tuxedo, and Old Pal. Outside of these, one may experiment with different vermouths to add layers of flavour to their own creations.

by Chris Chai (The Drink Archivist)