The vermouth encyclopedia

Vermutpedia

Otro

Morata de Jalón

Other · Artisan · Medium-sweet

Turmeon Honey

Turmeon (Bodegas Jaime)

Morata de Jalón , España

7.6 /10

Vermutpedia Score: 7.6/10

How we calculate the Vermutpedia Score →

Overall impression

Turmeon Honey is the innovative variety from Bodegas Jaime (Morata de Jalón, Zaragoza) within the Turmeon range, family winery since 1846. Sweetened with pure honey instead of sugar, it seeks the essence of the earliest historic vermouths with a young, modern spirit. Part of the bold catalogue alongside Weed and Rosé, versus Original, Blanco, Clásico and Zero. Amber colour anticipates honey's starring role; the house positions it as a bridge between ancestral sweetening and contemporary Aragonese vermouth culture. 15% vol., 75 cl, with up to nineteen botanicals in classic Turmeon maceration. For Vermutpedia, Honey represents Jaime's most distinctive sweetening experiment: honey depth without the cloying register of syrup, built on the same century-old soleras that define the entire Turmeon line.

Nose and palate

Amber colour anticipating honey's prominence. Nose initially dominated by honey, which yields to cinnamon, vanilla, clove, thyme and rosemary. On the palate wormwood reclaims centre stage with delicious bitterness, balanced with honey sweetness and Macabeo acidity. The honey brings floral and waxed complexity that refined sugar cannot replicate; botanicals — cinnamon, clove, wormwood among up to nineteen in maceration — integrate without losing the honey thread. Texture is velvety, with a sweet-bitter balance more nuanced than Turmeon Original's sugar-driven indulgence. Finish stays herbal and spiced, with honey persistence that invites slow sipping. Compared with Weed's vegetal boldness or Original's caramel density, Honey occupies a warm, aromatic middle ground. For Vermutpedia, a profile coherent with turmeon.com's innovation lane and verifiable in the Honey product documentation.

How to serve it

Neat with ice or in cocktails where honey adds depth without hardening when cold — an advantage over using raw honey at the bar. Serve between 6 and 8 °C in a wide glass; an orange twist or cinnamon stick can echo the maceration without overwhelming honey. Works in modified Negroni or Boulevardier when a sweeter, aromatic modifier is wanted without industrial syrup. Also on the rocks for after-dinner aperitivo when indulgence with herbal backbone is the goal. Not a vermouth for fast terrace consumption: it rewards attention to honey-wormwood interplay. Pairs with nuts, aged cheese and spiced pastries. For Vermutpedia, Turmeon Honey is drunk cold with ice or mixed with intent, as Aragonese honey-sweetened vermouth where the sweetener is part of the recipe, not a bar shortcut.

Production context

Made in the winery's century-old soleras; part of the wine matures in barrels over eighty years old per family Pipero tradition. 15% vol., 75 cl. Up to nineteen botanicals in classic Turmeon maceration (cinnamon, clove, wormwood among them). Sweetened with pure honey rather than added sugar — the defining production choice. Shared criadera and solera system with Original, Blanco, Clásico, Zero, Weed, Rosé and 3 L tap format. World's first animated label in the Turmeon line. For Vermutpedia, Turmeon Honey synthesises Jaime's honey experiment: Macabeo, solera, pure-honey semisweet profile and bold-range positioning documented at turmeon.com. A singular sweetening approach within Aragonese vermouth.

Discover more

More from Turmeon (Bodegas Jaime)

View all (7) →

More from Morata de Jalón

Same type and style — Other · 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 →