Vermouth: The Ancient Art of Aromatized Wine

Vermouth's origins trace back to ancient Greek and Roman civilizations, where wine was infused with wormwood and herbs for medicinal purposes. The modern vermouth emerged in Turin, Italy during the mid-18th century, when Antonio Benedetto Carpano created the first commercial sweet vermouth in 1786.

The name derives from the German word 'Wermut' (wormwood), the key botanical that gives vermouth its distinctive character. The Kingdom of Savoy, particularly Turin, became the epicenter of vermouth production, establishing standards that would define the category.

By the 19th century, vermouth had evolved from medicine to aperitif, particularly in Italy and France. Each region developed distinctive styles: Turin became known for sweet red vermouth, while Chambéry in France specialized in dry white vermouth.

The Noilly Prat company established French dry vermouth in 1813, creating a style that would become essential to classic cocktails like the Martini.

Vermouth gained international prominence during the golden age of cocktails in the late 19th and early 20th centuries. The emergence of the Martini and Manhattan cocktails cemented its role in mixology.

The aperitivo culture of Turin and Milan spread globally, with vermouth becoming synonymous with sophisticated drinking. The spirit survived Prohibition and post-war decline through its essential role in classic cocktails.

While traditionally enjoyed as an aperitif, vermouth's versatility shines in these classic cocktails:

• Martini

  The quintessential mix of gin or vodka with dry vermouth

• Manhattan

  Sweet vermouth, whiskey, and bitters in perfect harmony

• Negroni

  Equal parts gin, sweet vermouth, and Campari

• Americano

  Sweet vermouth, Campari, and soda water

Today, vermouth is experiencing a renaissance, driven by craft cocktail culture and renewed interest in traditional aperitifs. Artisanal producers are experimenting with local botanicals and wine bases, while respecting traditional methods.

The low-ABV movement has spotlighted vermouth as a sophisticated alternative to spirits. Premium vermouths are increasingly enjoyed on their own, served over ice with a citrus twist, returning to their aperitif roots.