How vermouth conquered the Mediterranean

Vermouth has gained popularity in Spain, where it is a traditional drink enjoyed in bars and on terraces. Let’s explore its history, its ingredients, how it’s made and how it’s consumed.

The history of vermouth

Drinks similar to vermouth were already consumed in ancient Greece and Rome. However, in 1570, Giovanantonio Soderini wrote that vermouth was of German and Hungarian origin, referring to a flavored drink prepared in the Balkans, specifically in Bulgaria, called Polí.

It was not until 1786 that Antonio and Beneditto Carpano created the modern concept of vermouth in Milan. Its base was a muscat wine, sugar, alcohol, caramel and various aromatic substances, herbs, leaves and spices to personalize the flavor. Later, in 1838, brothers Luigi and Guiseppe Cora managed to give vermouth an industrial character, and that was when other famous brands began to appear in Italy, such as Gancia (1850), Ballor (1856), Cinzano (1860) and Martini (1863).

In France, the liqueur makers of Chambery Comoz, Chavasse and Dolin created white vermouth in 1821, as they could not compete with the well‑established Italian vermouth. In Spain, vermouth arrived from Italy at the end of the 19th century, and Reus began producing the first national vermouths. Since then, it has become a traditional drink served in a glass with ice, a slice of citrus and a cherry. It is consumed as an aperitif, before a meal. It can be drunk on its own, or mixed with soda or tonic water.

So what’s in vermouth that makes it so different?

Vermouth is made from white wine that is infused with herbs and spices. The most common ingredients are wormwood, gentian, angelica, mugwort, cinnamon, nutmeg, and vanilla. Other ingredients can also be added, such as orange peel, lemon peel, clove, cardamom, and licorice root.

The production process of vermouth begins with the selection of the wine, which rests for several days with the blend of botanicals mentioned above. After maceration, it is filtered and alcohol (a process known as fortification) and sugar are added. The vermouth is then left to settle for several weeks so that the flavors meld and soften.

Its versatility means it can be enjoyed in many different ways, and it’s an excellent option for those looking for a refreshing and tasty drink.