Clove

Clove is the dried flower bud of Syzygium aromaticum and owes its signature to eugenol. In a recipe it brings depth, heat and a medicinal edge that suits reserva vermouth profiles, provided it stays in the background.

Its extraction is rapid: a few buds can perfume an entire maceration. That is why it is often prepared separately and dosed during blending, alongside cinnamon, orange or vanilla.

Ageing in wood can amplify its toasted tones and make spice and barrel hard to separate. The Sherry vermouth guide offers good cellar profiles for comparison; Lustau Vermut Rojo shows that dialogue between fortified wine, bitters and spices.