Lemon

Lemon rind lifts the nose with clean, volatile notes, though it does not bring the acidity of the juice. It is especially valuable in whites and dry styles, which are compared in red, white and dry vermouth.

As with other citrus, it helps to separate the aromatic peel from excess albedo before infusion. The oil can volatilise or oxidise, so time, temperature and storage of the botanical are important.

It pairs with coriander, cardamom, thyme and juniper to create taut, Mediterranean profiles. The best white vermouths guide helps compare that language, and Dolin Dry offers a fine Alpine reading.