Spanish Vermouth

Spanish Vermouth (vermut in Spanish) transcends its role as a mere beverage, emerging as a cultural ritual, especially during “La Hora del Vermut” (The Vermouth Hour). Traditionally enjoyed midday, this practice extends beyond the drink itself, embodying a social phenomenon that encompasses leisure, camaraderie, and a sense of conviviality. Historically, in the 19th century, Spanish vermouth primarily originated from Reus, a town in Catalonia, which eventually dispersed its vermouth-making techniques across the country.

Certain brands have pioneered and upheld the rich tradition of Spanish vermouth. Yzaguirre and Miró from Reus and Martínez Lacuesta from La Rioja are among the classic and widely-recognised brands. Some smaller producers, like Casa Mariol, innovate and pay homage to tradition, crafting vermouths that resonate with both historical and contemporary palates.

Local expressions of vermouth can vary significantly across Spain. For instance, in the vibrant vermuterías of Barcelona, you might encounter house vermouths, locally produced and often served from the tap, offering a distinct, fresh, and immersive way to enjoy this fortified wine.