German Red Vermouth

The tradition of vermouth production in Germany, though not as ancient as in Italy or France, has its roots in the country’s long-standing winemaking heritage. German vermouth, also known as 'Wermut', began to gain prominence in the 19th century, influenced by the European trend of aromatised wines. It's crafted from a base of quality wine, traditionally red, to which a blend of botanicals is added. Common botanicals include wormwood (from which vermouth gets its name), juniper, citrus peels, cloves, cinnamon, and cardamom, among others, making it ideal for bringing bitter-sweet balance to cocktails like a Negroni or a Manhattan.