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This fortified, aperitif wine, infused with aromatic herbs and spices, is the catalyst that transforms gin or vodka into a Martini or a Manhattan. Originating as a medicinal potion in southern Europe in the seventeenth century, vermouth shares much in common with herbal liqueurs, especially bittersweet Italian amaro. In Europe, both are traditionally served as aperitifs, chilled or on the rocks, to stimulate digestion; in the United States, both are celebrated as essential ingredients for the mixologist. Store your vermouth in the refrigerator for longer use.
Know the Label
These terms commonly appear on vermouth labels. For more information, please ask the staff at your Virginia ABC store.
Extra Dry
Spices
Botanicals
Italian
Table wine
Cocktail Conversation
Traditionally, the bitter characteristic of dry vermouth is imparted by wormwood (Artemesia absinthium), an herb also used in absinthe. The name "vermouth" in fact arose from the German word for this plant, and European law still requires wormwood to be an ingredient in vermouth (EU 251/2014). In the United States, vermouth is more loosely defined as "flavored with herbs and other natural aromatic flavoring materials" (27 CFR 4.21). Accordingly, domestically produced vermouths may not contain wormwood at all—although some fans of the classic spirit might argue that such products are not technically vermouth.
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