Thyme

Thyme brings a drier, earthier voice than rosemary, with phenolic nuances linked to thymol. In vermouths of place it evokes scrubland and Mediterranean cooking, within the movement described in artisan versus industrial vermouth.

Leaf and flowering tops suit a brief infusion; aggressive extraction can taste antiseptic. Its role is usually choral: completing the herbal landscape without becoming the lead note.

With lemon, orange and chamomile it gains light; with wormwood and rosemary it heightens dryness. The Andalusian vermouth guide helps track southern botanicals, while Papatán Vermut represents a contemporary reading of local ingredients.