Best Way to Store Vermouth - Vacuum Seal, Nitrogen Spray or Decanting
I've got my first bottle of Carpano Antica Formula, and before I open that big sucker I want to figure out the best way to make it last. (Of course I will store it in the fridge.)
There are three options that I am aware - Vacuum Seal, Nitrogen spray or Decanting.
Is there any study that shows which is best? (Where are the scientists when you need them?)
Over in the forum below, there was no consensus regarding the best way.
I've tried the vacuum seal approach, and frankly it has been a bust. (But, I don't have a top of the line seal.) If you use a vacuum seal and have had success, what brand did you use?
Thanks in advance for your help.
I go through a bottle of Carpano Antica a month, even in the big liter size. It's quite a nice sipping vermouth. Not trying to invalidate your question, but where I can't stand other vermouth by themselves (or even other drinks like Lillet) I find myself drinking one or two glasses of Caprano Antica in a sitting.
Vacu-Vin works well. I get a perfectly good seal. The newer-style pump clicks when you've achieved an adequate seal. Sweet vermouths last a long time. Don't hesitate, uncork that 1L bottle and start enjoying it now. I suggest a Negroni or just one the rocks with some lemon.
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