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Vermouth history goes back as far as the 15th century when it was, like so many of our favourite beverages, produced for medicinal use. It has historical ties to Italy, France, Spain and Germany. Like many classics, Vermouth has its own special requirements to use the name and lucky for craft enthusiasts everywhere, the criteria truly lends itself to craft production. Many people are surprised to learn that Vermouth is not a spirit but a wine. A fortified wine, which means it has alcohol added to it to raise the alcohol level (ABV). It is infused or ‘aromatized’ with herbs, spices, and roots, and depending on the style,
The herbs, spices, and roots are then carefully chosen and macerated in the base wine or infused into the fortification spirit, usually a neutral grape alcohol. The exact recipes are fiercely guarded secrets. However, there are some common ingredients used in its production in addition to the required extracts from the Artemisia genus of plants. Some of these more commonly used ingredients include herbs such as lavender, rose, marjoram, and ginger; spices such as cinnamon, cardamom, and vanilla; citrus peels and roots such as liquorice, angelica, and orris root. Drunk on their own or used as cocktail ingredients, they are versatile and flavoursome drinks…
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