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Spanish Vermouth

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Saw a square bottle of Spanish Vermouth today, but cant recall the name. Anyone know this product or more importantly tried it? How does it compare? I usually drink Dolin or Carpano.

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  1. Most likely it was Bodegas Montana Perucchi vermouth. I've had the red and it's outstanding. Not really as rich and herbal as Carpano Antica, but works great on the rocks with an orange twist and makes a nice Manhattan. Definitely head and shoulders above M&R; it compares favorably to Cocchi Vermouth di Torino. I've not had the blanco vermouth, but I hear good things there too. Where are you located? This is unavailable where I live and apparently U.S. distribution is spotty.

    2 Replies
    1. re: carnicero

      I'm in Virginia, near DC. Giving the comments, I might have to go get it.

      1. re: DrinkinLife

        Lately it is my favorite. I just finished that bottle that had been lost in the fridge and am having a difficult time finding it at local stores. The bottle was a gift from a friend who owns a few fine cocktail bars in NYC. I guess I'll have to go down to the city to find it.

    2. Is it Casa Mariol? Here in Madrid, we drink vermut more on tap, but I've seen it in a bottle, too. It's a typical low-cost "aperitivo"--I always resist it the first sip or so, but warm up to it. It's dark and kind of carmel flavored with herbs and spices. Yzaguirre is another brand.

      1 Reply
      1. re: butterfly

        How is the Yzaguirre? We have that here and I've always wondered.

      2. Perucchi Gran Reserva is one of my favorites. I personally think it blows away Carpano which I think goes overboard with vanilla tones. The Perucchi has a much more complex, herbal, and bitter character. Well worth investing in. Also I found that as long as it is kept in the fridge, it doesn't seem to oxidize like many other vermouths do. I had a half full bottle that got pushed to the back of my vermouth fridge and forgotten for at least a year and when I noticed it a few months ago it was still great.

        2 Replies
        1. re: JMF

          Of course you have a vermouth fridge.

          1. re: ncyankee101

            Yeah... running a home based food and beverage business is interesting. Besides my main fridge in the kitchen, which is rather jam packed, I have three smaller ones in my office, one in the lab, and another in the garage. One is for open bottles vermouth, cream liqueurs, and wines. That is stacked on one which is for beer, condiments, and cocktail garnishes like olives, cherries, weird pickled and candied stuff I made, and fresh citrus and fruit. Those two are 3'x2"x2". One is a 48 bottle wine fridge (3"x3"x2") with two separate temperature controlled zones set for red and white & dessert wines. In the garage is a large fridge that I set up with temp. and humidity control, a humidifier and an internal fan, for curing meats and chartcuterie. The one in the lab has different strains of yeast, yeast nutrients, liquids hydrocolloids, edible gels, food chemicals, fruit concentrates and purees, juices, etc.

        2. I'm in Philly and it's not available in PA or south Jersey. I heard it's in ABC stores in North Carolina, and I happen to be going there next week. Hopefully I can grab a case or 2.