If you enjoy a classic cocktail, you may be familiar with a certain type of vermouth. Martini uses dry vermouth, Negroni a red one. Overall, there are six main types of vermouth: dry, extra dry, white, red, amber, and rosé. It is safe to say there has been a growing demand for a range of vermouths over the past few years, with no end in sight. In fact, my previous blog post What Is Sweet Vermouth and How to Drink It has been the most popular article month after month. Not only is everyone playing around with various vermouths in cocktails, but they are also enjoying them on their own with soda, tonic or simply over ice.
What is vermouth?
Vermouth is an aromatised fortified wine. It is made using a white wine base, which can be a blend of wines. The sweeter and fruitier the wine, the less sugar the producer needs to add later on. This is then mixed with a botanical distillate, sugar, and a spirit to reach the preferred ABV level, usually 16–22% ABV, and to create the ideal bittersweet flavour profile. Sometimes the vermouth is rested in an oak cask or a vat for a short period of time.
Alcohol is distilled through a basket of herbs, spices, roots, flowers, and citrus to extract the needed flavours. Alternatively, the botanical mix is left to macerate in neutral alcohol. Most brands do not reveal their unique list of botanicals, and the recipes are passed down generations. However, artemisia is a mandatory ingredient in vermouth, although it is not specified which type should be used. Artemisia covers hundreds of herbaceous plants and shrubs, most of which are bitter in flavour.
According to EU regulations, vermouth must include at least 75% wine and it should be bottled between 14.5 and 22% ABV.
Types of vermouth
Back in the day, there used to be only two types of vermouth: French and Italian. Italian was sweet and darker in colour and the French dry and light. Today, both countries make all styles. And, of course, you can find vermouths made in Spain, Germany, England, Australia, the US… and most local producers using wine from their country. Vermouth really is a category worth exploring.
Dry Vermouth (and Extra Dry)
Dry vermouth is made using white wine and it is pale in colour. As the name suggests, it is dry on the palate. The flavour profile can be herbal, bitter, and citrusy. According to EU regulations, dry vermouth can contain up to 50g/l of sugar. If you are looking for a vermouth that is even drier, choose extra dry vermouth as this will have a maximum of 30g/l of sugar added. Extra dry is a great way to add flavour to a drink without increasing the sugar content.
Both can have a slightly oxidative taste, with a some minerality and bitterness, similar to a dry sherry, making them ideal for cocktails like Martini.
Try these: Bordiga Extra Dry, Ferdinand’s Saar Dry Vermouth, Regal Rogue Daring Dry Vermouth, 9 di Dante Purgatorio
White/Blanc/Bianco Vermouth
White vermouth is also made with white wine, and it is similar to dry vermouth, just a little sweeter but not sugary. Semi-dry white vermouth can have a sugar content around 50–90g/l, although there are white vermouths that can go up to 130g/l.
The flavour profile is often more floral, with notes of baking spices and citrus. White vermouth works well served over ice, in a Highball or a White Negroni.
Try these: Cucielo Bianco Vermouth, Contratto Vermouth Bianco, Nunquam Vermouth Bianco di Prato, Joseph Cartron Le Vermouth Blanc
Red/ Rosso/Sweet Vermouth
Red vermouth is rich in flavour and dark in colour. Confusingly, it can also be called sweet vermouth, although white vermouths can also be pretty sweet. Red vermouths usually have over 130g/l sugar. Despite the colour, the base is still white wine (with a few exceptions) and the vermouth gets its colour from the herbs and from added caramel colouring or caramelised sugar.
The flavour profile of sweet vermouth varies based on the botanicals used and the level of bitterness and sweetness. Some offer warming spice notes of orange, cloves, allspice and cardamom and others can taste like dark berries, rhubarb, vanilla and citrus.
Some popular cocktails include Negroni, Manhattan and Rob Roy, but if you are looking for something a little lighter, try an Americano.
Improve your Negroni recipe by playing around with vermouths. How Vermouth Can Change Your Negroni
Try these: Valentian Vermouth, Vermouth Di Torino del Professore, Martini Rubino Speciale Rosso, Vermouth Riserva Carlo Alberto, El Bandarra Vermut Red
Amber/Ambrato Vermouth
Amber vermouth sits somewhere between white and red vermouth in colour and sweetness. It is made from a white wine base, and it can be semi-dry or semi-sweet. As the name indicates, it has an orangey, amber colour. The flavours are usually quite floral and honeyed, with some bitter elements. But like with all vermouths, the recipe can include a large number of botanicals, so they tend to vary a lot.
Use it in a Vesper Martini or mix with tonic water and a caper berry garnish.
Try these: Sacred English Amber Vermouth, Noilly Prat Ambre, Mancino Vermouth Bianco Ambrato
Rosé/Rosato Vermouth
Rosé vermouths are pinkish in colour and the sugar level is often semi-sweet or sweet. They are usually made with a combination of white and red wines, although there are some brands using only a white wine base. To offer a consistent colour, the producer must adjust the final colour.
Most rosé vermouths are perfumed, floral and fruity, with botanicals such as violet, cherry blossom, hibiscus, red berries, pink grapefruit, rhubarb… That’s not to say you can’t find one with spicier notes of black pepper, cinnamon, and cloves, for example.
Try it in a Spritz or in a cocktail with reposado tequila, lime juice and orange bitters. Rosé vermouth also pairs nicely with lemonade if you don’t mind the sweetness.
Try these: Lustau Vermut Rosé, Ferdinand’s Saar Rosé Vermouth, Belzasar Vermouth Rosé
What’s your go-to vermouth brand? Which types of vermouth do you prefer?
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