Dry vermouth hails from Italy and France, which is often associated with the dry variety. The creation of dry vermouth involves infusing white wine with a secret blend of botanicals, including roots, barks, flowers, herbs, and spices, and then fortified typically with brandy. The wine is aromatised and fortified, then typically aged for a period, which allows the myriad of flavours to meld and mature.
Flavour
Dry vermouth has a slightly bitter, somewhat floral, and herbal palate, with a notably drier and less sweet profile than its red or sweet counterpart. This is achieved by reducing the sugar content significantly, typically containing less than 4% sugar. The herbal concoction imbued within it imparts multifaceted nuances, making it a drink that is layered with complexity and depth.
Role in Classic Cocktails
One cannot discuss dry vermouth without nodding to its pivotal role in cocktail creation. It's an integral component in many classic cocktails, such as the Martini and the Manhattan, and it often acts as a balancing agent, providing a counterpoint to the robustness or sweetness of other spirits. When it melds with gin in a Martini, it tempers the botanicals, and when it intertwines with whisky in a Manhattan, it offers a refreshing counterbalance to the spirit’s intensity.
Notable Brands
Notable brands like Noilly Prat from France have graced shelves and bars for over two centuries, offering a standard for what dry vermouth can and should be. Its production in Marseillan, France, utilises local white grapes aged in oak barrels and is exposed to the natural elements, which contributes to its distinctive taste. Other respected brands like Dolin, French, and Cinzano, an Italian counterpart, bring their own unique blend of botanicals and production methodologies to create their versions of dry vermouth.
Consumption and Storage
While widely used in cocktails, dry vermouth can also be enjoyed neat or on the rocks. In Europe, it's commonly consumed as an aperitif, sipped to whet the appetite before meals. Once opened, unlike other drinks, dry vermouth should be stored in the refrigerator and consumed within a few months as it tends to oxidise and lose its flavour.
Modern-day Revival
In recent years, there's been a revival and newfound appreciation for vermouth, with artisanal producers and smaller distilleries emerging, crafting their own renditions of this classic libation. Modern palates are exploring vermouth not just as a mixer but as a standalone beverage, sipped and savoured in its own right.