I'd never tasted red vermouth before I tried Paso-Vermu. I may have had it in a cocktail without realising, but I'd never actually tasted it. It blew me away! Served over ice with a slice of orange, its bitter and sweet, herbaceous and tangy, and a refreshing change after the 'year of gin'. You can cut it with tonic as a sophisticated aperitif.
It's a blend of Paso Primero red and white wines, sweetened with grape caramel, and fortified with grape spirit (brandy), then blended with herbs and spices. It has been made in the traditional style of a Spanish vermu. It's not been over-processed so will develop in the bottle (before opening). Once open it will last a couple of months in the fridge, or a couple of weeks in the cabinet before it starts to oxidise.
It's only available from a few independent stores, but you can try it at our pop up wine bars in Marlow, Twyford, Wooburn Green, and Little Chalfont. CLICK HERE to find out more about our pop up wine bars.
Vermouth comes from Wormwood, which is also the base for many other bottles in your drinks cabinet including Absinthe and Jagermeister. It was originally made for medicinal purposes and evolved into an ingredient for iconic cocktails. A Martini uses dry (white) vermouth, a Manhatten uses sweet (red) vermouth. Negroni is popular in bars at the moment - try equal measures of Sipsmith, Campari and Paso-Vermu, served over one large ice cube and a curl of orange peel. You can substitute Campari for Aperol, if you're bored of Aperol Spritz, or need a use for it over winter months.
CLICK HERE if you'd like to know more about Spanish Vermu and the making of Paso-Vermu.
CLICK HERE if you'd like to read more about the history of Vermouth and 007's favourite tipple.