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White · Extra dry

Miró Extra Dry

Miró Vermouth

Reus , España

6.6 /10

Vermutpedia Score: 6.6/10

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Overall impression

Miró Extra Dry 'challenges the limits of refreshment', according to vermutmiro.com: a special production with low sugar content — 2.8 g per 100 ml per the official nutritional information — juniper aroma, a very fresh profile, pale, bright and with a subtle fruity perfume. It is the primary and essential ingredient for preparing any good cocktail, declares the Reus house. At 15% vol. in a 75 cl bottle, it occupies the extra-dry register of the historic Miró range alongside Rosso, Bianco, Reserva and Fusión. For Vermutpedia, it represents the reference technical dry vermouth from Reus: dry, clean, cocktail-oriented — the Dry Manhattan is documented on the product sheet — with a Mediterranean soul of forest herbs and citrus. The antithesis of the semisweet Bianco and the spiced Rosso; a bar tool for Martini, Bamboo and recipes calling for Catalan dryness with herbal botanicals. The official nutritional sheet declares only 2.8 g of sugar per 100 ml — a verifiably extra-dry profile — against the Bianco's 17 g; that difference defines the Extra Dry's cocktail identity.

Nose and palate

The official tasting note describes a crystalline appearance with very pale yellowish reflections, clean and precise, with emerald-green nuances. Intense, fresh aromas of forest herbs, ripe citrus fruit and juniper. On the palate, fresh acidity, well balanced, with citrus nuances and great dry character; light body, silky passage with bitter notes of herbs and plants. Long and pleasant finish. The low sugar content — 4 g of carbohydrates per 100 ml — defines the Extra Dry identity against the rounder Bianco. Vertical texture, a clean and persistent finish on herbal bitterness. Compared with Italian dry vermouths, Miró Extra Dry contributes juniper and Mediterranean forest herbs; set against Miró Bianco, it prioritises dryness and freshness over floral sweetness. A dry for mixologists seeking a technical Reus vermouth, not a neutral industrial dry. The house emphasises juniper and Mediterranean forest herb aromas; the silky passage with bitter plant nuances closes on a long, pleasant finish.

How to serve it

Miró documents the Dry Manhattan — 5 cl whiskey, 2 cl Miró Extra Dry, 2 dashes Angostura, stirred in a mixing glass with ice, served neat in a chilled glass, garnished with a citrus wheel. Also ideal in a Dry Martini, Bamboo or a simple tonic serve, given the house's dry and herbal profile. Serve very cold; Extra Dry is not a sweet aperitif vermouth: it shines in precision cocktails. Temperature between 4 and 6 °C; avoid excessive dilution that would mute the juniper and citrus. Works in a Reverse Martini and recipes where a Catalan dry vermouth provides freshness without residual sweetness. For solo sipping, a cocktail glass with an olive; less suited to sweet spritz than the Bianco. For Vermutpedia, Extra Dry is the Miró option for classic cocktails documented at vermutmiro.com. Also excellent in a Dry Martini and Bamboo; pairs with olives and light snacks. Stir over quality ice; the official Dry Manhattan demonstrates versatility with whiskey beyond the traditional gin martini.

Production context

Emilio Miró Salvat S.A. produces Extra Dry in Reus (Tarragona) from wine, alcohol, reduced sugar, infusions of aromatic plant substances and natural aromas; 15% vol., 75 cl. Contains sulphites (E228, E202). Special low-sugar production per the official sheet. The Miró range: Rosso, Bianco, Extra Dry, Reserva, Gran Reserva, Fusión, Organic. For Vermutpedia, Extra Dry epitomises the Reus dry vermouth: juniper, forest herbs, 15% vol. and a Dry Manhattan verifiable at vermutmiro.com. Contains sulphites; 75 cl. Technical reference of the Miró range for bars that prioritise Mediterranean dryness and freshness in classic cocktails. Ingredients: wine, alcohol, reduced sugar, infusions of aromatic plant substances and natural aromas documented on the Emilio Miró Salvat website.

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