Vermouth

Defining structure

Wine fortified to 16–22% ABV and infused with botanicals (wormwood, citrus, spices).

History

Antonio Benedetto Carpano is generally credited with creating the first commercial sweet vermouth in Turin in 1786. The base was wine fortified with neutral spirit and infused with wormwood (vermouth shares its name with the German Wermut, wormwood) and a proprietary blend of botanicals. Sweet (rosso) Italian and dry French (Noilly Prat, Dolin) styles emerged as parallel traditions through the 19th century. The 20th-century cocktail revolution placed vermouth at the center of the Manhattan, the Martini, the Negroni, and the Americano — and demand boomed. Quality fell in the late 20th century as brands cut corners; the 2010s craft-cocktail revival brought a wave of new artisan producers and a renewed focus on serving vermouth fresh, refrigerated, and within months of opening.

Food pairings

• aperitif on the rocks
• Negroni
• Manhattan

Serving notes

Refrigerate after opening; drink within 1–2 months.