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Vermutpedia

Rojo

El Morell

Red · Medium-sweet

Francisco Simó y Cia Rojo

Yzaguirre

El Morell , España

6.6 /10

Vermutpedia Score: 6.6/10

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Overall impression

Francisco Simó y Cia Rojo is the traditional intense-profile red vermouth linked to the historic Francisco Simó y Cia line, made by Celler Sort del Castell (Yzaguirre) in El Morell (Tarragona) according to the official sheet at bodegasyzaguirre.com. Transparent with dark amber colour, it brings aromatic herb and spice notes on the nose that provide an intense and very particular aroma — a characteristic shared with the brand's Blanco but in a redder, more velvety key. Made as a blend of aromatic herbs and white wines from different regions of Spain, following the traditional Francisco Simó y Cia formula; 15% vol., 1.5 L format in the official shop. For Vermutpedia, it represents Catalan daily aperitif red vermouth: intense, balanced and with long, bitter, intense finish that defines Simó identity. Sibling of Blanco —pale yellow, equally marked bitter aftertaste—, Red bets on velvety texture and spiced depth. Accessible Yzaguirre universe reference for those seeking traditional Spanish red without Italian denomination pretensions.

Nose and palate

The official sheet describes a transparent vermouth with dark amber colour, and a nose of aromatic herbs with spices that provide an intense and very particular aroma. On the nose, dried botanicals, warm spices and integrated caramel nuances emerge in the aromatic structure; herbs bring herbal depth without aggression on opening. On the palate it offers intense, balanced flavour; moderately glyceric, it provides a velvety mouthfeel with enveloping texture and easy passage. Semisweet sweetness appears round, while the long, bitter, intense finish closes the sip with notable persistence — defining trait of the Francisco Simó y Cia line shared with Blanco. Compared with lighter red vermouths, it bets on intensity and unctuousness. Compared with Simó Blanco —pale yellow, more floral nose—, Red is more spiced and velvety in texture. For palates seeking traditional red with persistent bitter aftertaste and silky mouthfeel, it is an accessible Morell reference within the Yzaguirre portfolio. 15% vol. sustains structure without feeling heavy in everyday aperitif.

How to serve it

The bodega presents it as excellent for daily aperitif, combined with soda water or sparkling water and a touch of lime — classic format of Spanish domestic vermouth before meals. Serve at 6–10 °C in a small glass, low tumbler or with moderate ice; citrus balances sweetness and enhances aromatic herbs. The 1.5 L format invites shared family-table consumption — habitual line presentation in the official shop. Also works solo, very cold, with orange slice in tavern vermouth style when seeking a more intense profile than with soda. Pairs with olives, charcuterie, soft aged cheeses and traditional Catalan appetisers. In accessible mixology, modifier in simple mixed drinks or domestic Americano when seeking herbal red with marked bitter finish. Not premium menu vermouth: it shines in everyday aperitif, soda and vermouth tradition. Fresh temperature; soda lengthens the sip without diluting the bitter final identity. For Vermutpedia, it fits in a selection of historic Catalan vermouths alongside Blanco from the same bodega.

Production context

Celler Sort del Castell (Yzaguirre) makes Francisco Simó y Cia Rojo in El Morell (Tarragona), with a blend of aromatic herbs and white wines from different regions of Spain, following the traditional Francisco Simó y Cia formula — bodegasyzaguirre.com. 15% vol.; 1.5 L bottle; box of 6 units. Francisco Simó y Cia line parallel to Blanco — pale yellow, intense bitter aftertaste — within the Yzaguirre portfolio. No barrel ageing; semisweet profile with velvety texture and persistent bitter finish. For Vermutpedia, Francisco Simó y Cia Rojo synthesises Catalan daily aperitif red vermouth: aromatic herbs, Spanish white wines, balance and intense bitter finish verifiable at bodegasyzaguirre.com.

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