Vermouth made in Rioja

“Beware of the person of one book.” Saint Thomas de Aquinas.

Hello dear friends,

As you all well appreciate, spring has arrives, therefore the habit of having a vermouth from the German wermut “ajenjo” is back.

The reason of this post is to let you know that in Spain we also produce very good vermouths such as: Martinez Lacuesta (Haro), Pascali (Cenicero), Yzaguirre, Vermuts Miró…

According to Wikipedia, the vermouth was invented by Hippocrates a well known doctor of the ancient times. He soaked Artemisia flowers and dictums leaves in wine and he obtain what in the Middle Ages was called “Hippocrates wine” or simply “herbs wine”.

Since the end of the 18^Th century with the arrival of new technology, the aromatised wine entered a new productivity dimension, where the experience of the Piedmonts pioneers excelled, but it was from the 19^th mid century when the Luigi and Giuseppe Cora brothers´, founders of the very well known brand “Martini”, the preparation of the vermouth acquired a industrial nature.

With the pass of time, the word also acquired a generic meaning to define aperitif – any drink with tapas- before lunch.

A very local synonym “Tiroles” is known as Vermouth in the area of Cenicero-Haro (Rioja Alta).

The vermouths I like the most are Pascali and Martinez Lacuesta Reserva, they are infinitely more complex so much in aroma as in the mouth compared with the other more commercial ones like Martini, Cinzano o Campari.

On the other Spanish ones I cannot comment since I haven’t tried them.

Anyway gentleman, you know it is not only Martini, there are other wineries that are doing  things well.