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Vermutpedia

Rojo

Cádiz

Red · Medium-sweet

Vermuza

The Wine Hunter Company / Santiago Jordi

Cádiz , España

6.4 /10

Vermutpedia Score: 6.4/10

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Overall impression

Vermuza is the first Spanish vermouth to incorporate hop in its maceration — German Mandarina Bavaria variety — a project by Jerez winemaker Santiago Jordi under The Wine Hunter Company, according to santiagojordi.com. It starts from white wine — Chardonnay and Macabeo — macerated forty days with alcohol, sugar and natural herbs: wormwood, rosemary, thyme, mugwort, white flowers and basil; after maceration, hop is added, bringing reminders of mandarin and orange peel and a soft bitterness of artisan beer profile. Medium-high mahogany colour, 15% vol., 75 cl. Not anonymous mass-market vermouth: an innovative bet combining vermouth tradition and hop culture with the personal stamp of Santi Jordi, creator — not conventional winemaker — with projects in Jerez and Andalusia. For Vermutpedia, it represents singular Spanish red vermouth: Mandarina Bavaria hop, forty-day maceration and a sheet verifiable on Santiago Jordi's official website.

Nose and palate

Very aromatic and harmonious on the nose: flowers and herbs from maceration, toasted fragrances and soft wood touches, with a citrus layer from the hop evoking mandarin and orange peel. On the palate, savoury and fruity, with light very soft bitter tones from the hop — more delicate than in an IPA; balanced semisweet sweetness, gentle passage, herbal-citrus finish that invites another sip. Round texture without excessive density, balance between indulgent and beer-like bitterness. Compared with classic reds without hop, Vermuza adds a modern citrus layer and distinctive bitterness; against floral whites, it keeps mahogany body and Mediterranean aperitivo profile. A red for curious palates seeking traditional vermouth with documented innovative twist at santiagojordi.com.

How to serve it

Serve very cold with ice and orange slice to enhance the Mandarina Bavaria citrus layer; also in a simple spritz with soda or tonic. Works in social aperitivo with olives, clams, mussels, cockles, truffled crisps and salted fish — pairings recommended on distribution sheets aligned with the producer's website. In balloon glass or low tumbler; does not demand complex cocktail-making but tolerates mixed drinks where soft hop bitterness is welcome. Temperature between 6 and 8 °C. Does not compete with barrel-aged vermouths: forty-day botanical maceration without wood ageing. 75 cl format, 15% vol. For Vermutpedia, Vermuza is terrace and tapeo vermouth with a hop twist: cold, ice, citrus and pairing with conservas and seafood.

Production context

Production according to santiagojordi.com: forty-day maceration of white wine with herbs, alcohol and sugar; natural botanicals — wormwood, rosemary, thyme, mugwort, white flowers, basil —; subsequent incorporation of Mandarina Bavaria hop (German origin) with aromas of mandarin and orange peel. Base: Chardonnay and Macabeo. The Wine Hunter Company / Compañía de Vinos Santiago Jordi project, Jerez de la Frontera (Cádiz). 15% vol., 75 cl. Contains sulphites. Category on official website: Vermut de Lúpulo. For Vermutpedia, Vermuza synthesises Spanish vermouth innovation with hop: forty-day maceration, Mandarina Bavaria, 15% vol. and recipe verifiable at santiagojordi.com/producto/vermuza/.

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Same type and style — Red · Medium-sweet

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