What is vermouth

Definition: what vermouth is

Vermouth (or vermouth) is an aromatised wine-based aperitif: base wine, ethyl alcohol of viticultural origin or grape distillate, sugar and a mixture of botanicals — artemisia (wormwood), bark, cardamom, citrus and local herbs — macerated or distilled according to each house recipe.

In the European Union, vermouth belongs to the family of aromatised wine aperitifs. It is neither a fruit liqueur nor a pure bitter: wine remains the backbone of the product. That is why the glass shows vinous body, variable sweetness and herbal bitterness rather than the concentrated intensity of a bar amaro.

If you want to understand the difference from Campari or Aperol, see vermouth vs bitter and Americano.

How it is made

The process varies between industrial brands and artisan wineries, but the basic sequence is the same:

Examples that illustrate different levels of production in our catalogue are Papatán, a small-batch artisan vermouth from Jaén; Falset Reserva des de 1912, aged for five years in century-old Priorat casks; and Vermut Saüc Rojo, made from Malvasía with botanicals from the Sierra de Mariola and aged for one year in barrel.

1. Base wine — white in most formulas; some red vermouths use red wine or caramel colour (E150d).
2. Botanical maceration or distillation — herbs, spices and roots remain in contact for weeks; reserves extend the process or add barrel ageing.
3. Sugar and alcohol — the semi-sweet, dry or sweet profile and final strength, usually 15–16% vol., are adjusted.
4. Resting and bottling — the vermouth is stabilised before release.

Brief history

The modern version of vermouth was born in Italian Piedmont around 1786, with the Carpano house in Turin as the historic reference. From there it spread through European bars, cafés and cocktail culture: the Mi-To, Americano and Negroni established vermouth as an essential bar ingredient.

In Spain, cities such as Reus, Barcelona and Jerez developed their own schools during the 19th and 20th centuries. Today century-old cooperatives such as Falset Marçà (ÈTIM), which has made vermouth since 1912, coexist with Mediterranean producers such as Bodegas Xaló and Andalusian artisan projects such as Papatán across the country.

Botanicals and profile in the glass

The leading botanical is usually artemisia (wormwood), which provides the characteristic herbal bitterness. It is joined by:

The result may be sweeter and more spiced, like a classic Italian rosso; dry and herbal, like a Turin or Chambéry dry; or marked by cellar notes and barrel ageing. To distinguish red, white and dry, see the style guide.

• Dried citrus (orange, lemon)
• Spices (cinnamon, clove, cardamom)
• Roots and barks (gentian, cascara sagrada)
• Local herbs by region (alpine mint, Mediterranean rosemary…)

Alcohol and sugar

How it is used

Vermouth is traditionally served as an aperitif — neat, over ice, with soda or in mixed drinks. It forms the base of the Negroni, Americano, Manhattan and Mi-To, as well as the afternoon vermouth ritual in Spain and Italy.

For serving details — temperature, ice and garnishes — see how to drink vermouth.

Three profiles in the glass

Next step

Explore the full catalogue, the best Spanish vermouths, the designations, or clarify what is not vermouth in quinados, quinquinas and chinatos.