![]() ![]() It is named after the ancient Roman province of Valentia, which is believed to have reached to Antonine Wall in Scotland. The vermouth offers a flavour experience that embraces both regions. They then travelled to Piedmont in Italy, where they found a family much like their own, warm, welcoming, and full of laughter, to embark on this journey with. ![]() While walking through the Scottish countryside and enjoying the dramatic scenery of the Borders, the brothers first came up with the idea for Valentian. Valentian Vermouth, 16% ABV, is the brainchild of the Tait brothers, David and Dominic, who wanted to create a drink that brings out the best of the malty and fruity spirit. The botanicals list includes bergamot, rhubarb, three types of wormwood, sage, laurel, gentian root, liquorice root, ginger, sweet and bitter orange, and cinnamon. It is sweet vermouth made using a blend of Italian white wines and Scottish new make malt spirit (normally used to make whisky) as well as a mix of herbs and spices from both countries. You may have seen this Scottish-Italian vermouth on social media recently. The remaining vermouth can be used in cooking. This way you can extend the shelf-life to up to three months, although it is likely that the flavours will change during this time. ![]() However, to gain extra time for your vermouth, I recommend you store it in the fridge or at least somewhere dark and cool. It is recommended to use the bottle within two to three weeks from opening to avoid oxidisation. Spices: coriander, vanilla, allspice, nutmeg, ginger, cinnamon, cloves, star anise, cardamom, liquorice How to store itĪs vermouth is not a spirit, but fortified wine, its shelf-life is not that long. Herbs: coriander, sage, marjoram, oregano, rosemary, bay leaves, saffron, thyme, lemon balm, savoryįlowers: lavender, elderflower, honeysuckle, chamomile, rose, dandelion Some common botanicals:Ĭitrus: bergamot peel, orange peel, lemon peel, pink grapefruit peel, kaffir lime leavesīitter: bitter orange, wormwood, orris root, cinchona bark, rhubarb, juniper, angelica, St Benedict’s thistle Artemisia covers hundreds of herbaceous plants and shrubs, most of which are bitter in flavour. However, artemisia is a mandatory ingredient in vermouth, even though it is not specified which type should be used. Most brands do not reveal their unique list of botanicals, and the recipes are passed through generations. Alternatively, the botanical mix is left to macerate in neutral alcohol. Alcohol is distilled through a basket of botanicals to extract the needed flavours. The flavour profile of sweet vermouth varies based on the botanicals used and the level of bitterness and sweetness. Sometimes the vermouth is rested in an oak cask or a vat for a short period of time. This is then mixed together with sugar, a botanical distillate, and a spirit to reach the preferred ABV level, usually 16-22% ABV. Vermouth is made using a white wine base (min 75% of the finished product), which can be a blend of wines. The modern sweet vermouth production really began in 1786 when a young herbalist from Turin, Antonio Benedetto Carpano, began selling herbal, sweet fortified wine. Wormwood is wermut in German, which translated to vermouth in French. In the 16th century in Piedmont, a shopkeeper known as Alessio started the production of wormwood-infused wine. Today, sweet vermouths aren’t just limited to Italy. ![]() It is also known as red vermouth (vermouth rosso) due to its colour or as Italian vermouth due to its origin. Sweet vermouth is a fortified wine that has been aromatised with a range of botanicals. ![]()
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