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Blanco

Asti

White · Artisan · Dry

Del Professore Gibson Pickled Vermouth

Quaglia

Asti , Italia

Re-evaluation pending

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Overall impression

Vermutpedia is re-evaluating the Italian catalogue; the Vermutpedia Score for this entry remains pending until the new tasting round is complete. Del Professore's Gibson Pickled Vermouth is the most heterodox expression of the Piedmontese vermouth range inspired by Jerry Thomas, made by Antica Distilleria Quaglia in Asti and marketed under the Del Professore brand. Born from collaboration with Marian Beke, owner of The Gibson bar in London, to create a semi-dry vermouth fusing Piedmontese vermouth craft with pickle culture and preserve spices. According to brand documentation associated with Del Professore, the formula integrates twenty-six botanics — spices, herbs and fruits — including dill, bay leaf, coriander, absinthe, allspice, cubeb, sage and red thyme, on a base of aromatic Italian wines. At eighteen degrees alcohol and 75 cl bottle, it falls outside the classic Rosso/Classico/Chinato Vermouth di Torino G.I. binomial on the official website, but shares the philosophy of natural ingredients and 100% Italian wines that the house declares for its entire range. Author vermouth for international cocktail work, conceived from the bar of a world reference for the Gibson and the Martini.

Nose and palate

The organoleptic profile documented by Del Professore for this Pickled Vermouth is fresh and fruity on the nose, with light notes of dill and bay leaf anticipating the pickled character of the formula. On the palate it explodes with coriander, absinthe, allspice, cubeb, sage and red thyme, botanics that contribute a unique, complete flavour, with a refreshing citrus finish enriched by a persistent grapefruit note. Eighteen degrees and semi-dry style — demi-sec in house terminology — balance spiced herbalness without the sweetness of Classico or Rosso. Texture is direct and expressive, designed for cocktails where vermouth is not mere complement but aromatic protagonist. The twenty-six botanics create layers evolving from initial dill and bay leaf toward warm spices and absinthe bitterness at the close. The result is a dry white vermouth of radical personality, far from neutral commercial drys, coherent with Del Professore's bet on vermouths with Torinese character and botany declared in detail.

How to serve it

Del Professore proposes the house Pickled Martini: five centilitres London Dry Gin, four centilitres Gibson Pickled Vermouth, two drops Angostura Orange Bitters and two drops Angostura Aromatic Bitters, stirred and strained into a coupette with lemon twist. It is the natural application of a vermouth conceived with Marian Beke for London's Gibson. Also works very cold alone as a dry aperitif, or in Martini and Gibson variants with pickled onion that dialogue with the pickled profile. At semi-dry character and eighteen degrees, it adds structure to combinations without dominating the gin. Pairs with salted appetisers, pickles, smoked fish and dishes with dill or oriental spices that resonate with the botany. 75 cl bottle, purchase through delprofessore.com and international distributors. For bartenders seeking a dry vermouth with Piedmontese soul and preserve twist, Gibson Pickled is the author piece of the Del Professore range.

Production context

Del Professore makes its vermouths in Piedmont with 100% Italian wine base and natural ingredients, according to the official range website. Gibson Pickled Vermouth distinguishes itself as collaboration with Marian Beke (The Gibson, London), with twenty-six botanics and eighteen degrees alcohol, outside the Vermouth di Torino G.I. certification the house declares for Classico, Rosso, Chinato and Superiore. Production is handled by Quaglia, the historic Asti distillery associated with the Jerry Thomas Project reviving nineteenth-century Torinese vermouth recipes. No barrel ageing declared for this reference. The standard range includes Classico, Rosso, Chinato and limited Superiore edition. For Vermutpedia, Gibson Pickled represents Italian author cocktail vermouth: international collaboration, declared pickle botany, semi-dry at 18% vol., and the most creative side of Del Professore beyond traditional G.I. vermouths.

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