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Aromatic family: Sweet notes

Vanilla

Scientific name: Vanilla planifolia

Sweet, creamy and balsamic, with notes of cocoa, soft wood and pastry.

Origin: Mexico and Central America; now cultivated in tropical regions

The cured pod of Vanilla planifolia brings vanillin and numerous compounds that evoke cream, cocoa and wood. Its association with sweetness made it a recognisable signature of some historic vermouths, within the evolution narrated in the history of vermouth.

It can be split and macerated or added as an extract during blending. A refined dose rounds the wine; an excessive one shifts the drink towards a dessert liqueur and flattens the other botanicals.

Vanilla dialogues with cinnamon, clove, liquorice and orange, and also with ageing notes. The Vermouth di Torino guide explains its classic context, while Carpano Antica Formula is the inevitable reference for recognising it.

Role in the recipe

  • Rounds the texture and increases perceived sweetness.
  • Integrates warm spices, caramel and barrel notes.
  • Softens the attack of intensely bitter roots.
  • Builds a recognisable classic rosso profile.

Related vermouths

24 catalogue references linked to this botanical.