Catalonia (Reus) · Spain
Vermut
Vermut is aromatized, fortified wine flavored with wormwood and a blend of botanicals, adopted in Spain in the 19th century with Reus in Catalonia as its historic production capital. The weekend ritual of 'hacer el vermut' (the pre-lunch vermouth hour, with olives and tapas) became a fixture of Spanish social life.
Approximate, per 1 glass over ice (~100ml). Values vary by recipe and portion.
Where it comes from
Vermut is aromatized, fortified wine flavored with wormwood and a blend of botanicals, adopted in Spain in the 19th century with Reus in Catalonia as its historic production capital. The weekend ritual of 'hacer el vermut' (the pre-lunch vermouth hour, with olives and tapas) became a fixture of Spanish social life. It is usually served red, over ice with an orange slice and an olive.
Where to eat Vermut
0 restaurants worldwide serve it.
The variants
Vermut rojo
Sweet red, the most common style.
Vermut blanco
White, lighter and drier.
Vermut de Reus
From Catalonia's historic vermouth capital.
Vermut de grifo
Served fresh on tap from the barrel.
Cook it yourself
- Vermut
Making your own vermut means steeping wine with wormwood and a chorus of aromatic botanicals, then fortifying and lightly sweetening it. The result is a personal aperitivo for the weekend ritual of la hora del vermut.