Vermouth botanicals

16 plants and spices that shape vermouth. Each profile explains its role in the recipe and links to catalogue references.

Glossary

Bitter

• Wormwood Artemisia absinthium Dry, herbal and penetrating bitterness that forms the backbone of vermouth.
• Cascara sagrada Frangula purshiana (Rhamnus purshiana) Bark of earthy, woody bitterness — austere and of dry persistence.
• Gentian Gentiana lutea Earthy, clean and very persistent bitterness, with echoes of dry root and woodland undergrowth.
• Cinchona Cinchona spp. Quinine bitterness — dry and tonic — with the austere, long-lasting character of bark.

Citrus

• Lemon Citrus limon Luminous citrus, acidic in aromatic memory and drier than orange.
• Bitter orange Citrus aurantium Fragrant, dry and bittersweet citrus, with peel oils and a lightly bitter finish.

Spices

• Cinnamon Cinnamomum spp. Sweet, woody and enveloping warmth that expands the perceived body of the wine.
• Cardamom Elettaria cardamomum Fresh, balsamic spice between lemon, eucalyptus and sweet seed.
• Coriander Coriandrum sativum The seed offers dry citrus, mild spice and an earthy base, quite unlike the fresh leaf.
• Clove Syzygium aromaticum Warm, pungent and slightly anaesthetic spice of great aromatic power.

Herbs

• Rosemary Rosmarinus officinalis Resinous, camphoraceous and dry Mediterranean herb, with echoes of pinewood and scrubland.
• Thyme Thymus vulgaris Dry, earthy and phenolic herbal character, with the intensity of Mediterranean scrub.

Floral

• Chamomile Matricaria chamomilla / Chamaemelum nobile Soft floral character of hay and ripe apple, with a delicate, comforting bitterness.

Sweet notes

• Liquorice Glycyrrhiza glabra Sweet, earthy and aniseed root that brings breadth and an enveloping persistence.
• Vanilla Vanilla planifolia Sweet, creamy and balsamic, with notes of cocoa, soft wood and pastry.

Resinous

• Juniper Juniperus communis Resinous, fresh and lightly citrusy, with echoes of pine, pepper and woodland.