Cinnamon

Ceylon cinnamon and cassia both belong to the genus Cinnamomum, but differ in finesse and intensity. Both bring a sweet sensation without adding sugar and form part of the imagery of red vermouth that runs through the history of vermouth.

The bark is worked in fragments during a measured maceration. Extracted with moderation it rounds roots and caramel; too long and it introduces harsh wood and a heat that masks the wine.

It is especially akin to bitter orange, clove, liquorice and vanilla. The best red vermouths guide gathers profiles where it can be sought, and Yzaguirre Clásico Rojo offers a Spanish frame of warm spices and herbs.