The vermouth encyclopedia

Vermutpedia

Category: Production

Maceration

Maceration is the extraction of aromas, flavours and colour from botanicals by keeping them in contact with wine, alcohol or a blend.

Time, temperature, strength and ingredient size determine which compounds are extracted. Some wineries macerate all botanicals together; others prepare separate extracts to blend later.

A long extraction is not always better: it can pull harsh or vegetal notes. It is a central stage of vermouth production, alongside blending, sweetness and possible ageing.

Examples in the catalogue