01 Did you know…? It was Hippocrates — a renowned Greek scholar considered the father of medicine — who, through his studies on botany, unknowingly invented what would later evolve into the popular drink we know today as vermouth. Several centuries after the famous Greek physician’s death, a Roman named
01 Did you know…? It was Hippocrates — a renowned Greek scholar considered the father of medicine — who, through his studies on botany, unknowingly invented what would later evolve into the popular drink we know today as vermouth. Several centuries after the famous Greek physician’s death, a Roman named Galen rediscovered the recipe among Hippocrates’ writings, and named it “Hippocratic wine” in his honor.
02 Did you know…? The origin of the word “vermouth” dates back to the late 18th century in the province of Turin. It was a Turinese tavern keeper, Antonio Benedetto Carpano — a great admirer of Germanic culture — who named the drink resulting from the maceration of wine with wormwood “wermut,” which is the German name for that particular botanical.
03 Did you know…? The characteristic mahogany color of vermouth comes from caramel, not from the wine itself. Although vermouth is increasingly being made with red or rosé wine, or blends of different varietals, the traditional method uses white wine, which — combined with sugar and various botanicals — takes on that unmistakable toasted hue.
04 Did you know…? According to European legislation, for a drink to be commercially sold as vermouth, it must contain at least 75% wine and — unlike in the United States — must mandatorily include wormwood among its ingredients.
05 Did you know…? Depending on how it’s made, vermouth comes in several varieties, though the most common are red vermouth, white vermouth, and dry vermouth. The first is the most widespread and probably the first one that comes to mind when you think of vermouth. The second, also quite popular, originated as an attempt to create a sweeter, less bitter variant aimed at women — though that was a long time ago, of course… The last one, called “dry” due to its low sugar content (under 50g per litre), is the one most commonly used in cocktails. Other varieties exist, such as rosé vermouth and extra dry, but they are less common.
06 Did you know…? Due to the complexity of its production, there are far fewer genuine vermouth producers than people think. In reality, “what you’re often buying is just a different label, justified by a minor tweak — a touch more cinnamon, for example — from the base recipe. That and a lot of marketing, of course.” Not to mention the many places that proudly claim to sell their own house-made vermouth, when all they’re really selling is hot air. Don’t get fooled!
07 Did you know…? There are many ways to enjoy vermouth, depending on the place, the person, and even the vermouth itself. Red vermouth, for instance, pairs well with a twist or slice of orange, while white vermouth tends to go better with lemon. Some people enjoy it with olives, others with a splash of soda water, with ice… but one thing is clear: it should always be served nice and cold. And remember — once the bottle is open, it’s best not to leave it unrefrigerated for more than two weeks. Cheers!
