The vermouth encyclopedia

Vermutpedia

Rojo

Haro

Red · Reserve · Medium-sweet

Martínez Lacuesta Vermut Reserva Acacia

Bodegas Martínez Lacuesta

Haro , España

7.2 /10

Vermutpedia Score: 7.2/10

How we calculate the Vermutpedia Score →

Overall impression

Vermut Reserva Acacia from Martínez Lacuesta is the acacia-wood expression of the Rioja premium range: twelve months of ageing in acacia barrels — the same the winery uses for its barrel-fermented DOCa Rioja white — that deliver an aromatic profile radically different from Reserva in French oak. According to martinezlacuesta.com, after the pioneering 2005 Vermut Reserva (seven months in oak), the winery expanded its evolution with acacia wood and longer ageing; acacia's gentler toast allows prolonged ageing without excessive wood bitterness. It shares the Conzia formula (twenty-four botanicals), the same heritage as the rest of the Lacuesta range. Floral and eucalyptus notes, predominant sweetness with toasted sugar and wormwood. For Vermutpedia, Reserva Acacia represents Rioja vermouth in a floral-honeyed register: acacia, softness, balance and distinction against the more intense oak toasts.

Nose and palate

The delicate amber colour anticipates a profile less oxidative than oak reserves. On the nose emerge bitter orange, dark chocolate, floral notes and eucalyptus — a register acacia delivers with greater softness than French or American oak. The Conzia formula of twenty-four plants integrates with the wood in a honeyed, balanced whole. On the palate sweetness predominates, with toasted sugar and wormwood adding moderate bitterness without aggressiveness; soft, round texture, persistent finish in sweet-spiced register. Compared with Reserva en Roble (seven months, Allier, medium toast, more bitter profile with a sherry-like spirit), Acacia offers greater sweetness and florality; against Conzia (twelve months, American and French oak), softer wood and eucalyptus notes. A vermouth for palates seeking honeyed elegance, pairing with desserts and cheeses, and a floral alternative within the Lacuesta premium range.

How to serve it

Martínez Lacuesta recommends premium vermouth in a cocktail glass, without ice and very cold; Reserva Acacia, with its honeyed profile and predominant sweetness, performs especially well as a slow aperitif or with desserts and cheeses. Serve between 8 and 10 °C in a balloon or cocktail glass; a slice of bitter orange enhances the citrus and dark chocolate of the profile. Pairs with blue cheeses, foie gras, chocolate tarts and dried fruit; acacia sweetness and softness complement fat and sweetness. In cocktails, it can soften Negroni or Manhattan when less wood bitterness is sought; its honeyed character makes it interesting in author mixed drinks. Avoid abundant ice that would dilute the floral profile. Not long-terrace vermouth: it invites conscious tasting and cheese pairing. Acacia shines at dessert and sweet-savoury aperitifs.

Production context

Bodegas Martínez Lacuesta makes Vermut Reserva Acacia in Haro (La Rioja), with the Conzia formula of twenty-four botanicals on a white-wine base. Twelve months of ageing in acacia barrels — wood the winery also uses for its barrel-fermented DOCa Rioja white. Acacia's gentler toast allows longer ageing than oak without excessive bitterness. Part of the premium range alongside Conzia, Reserva en Roble and Edición Limitada. 15% vol., 75 cl. The winery, pioneer of Reserva vermouth in Spain (2005), incorporated acacia as an evolution of its barrel revolution. For Vermutpedia, Reserva Acacia synthesises floral Rioja vermouth: acacia, eucalyptus, honeyed sweetness and twenty-four integrated botanicals. Verifiable information at martinezlacuesta.com/vermut/.

Discover more

More from Bodegas Martínez Lacuesta

View all (7) →

More from Haro

Same type and style — Red · Medium-sweet

Country guide

The best Spanish vermouths

More than four hundred Spanish references tasted: the ranking orders the best bottles from each region by Vermutpedia Score, from Reus to the Basque Country.

View España ranking →