Casa Mariol Vermut Negre is a dark vermouth made by the Vaquer family, artisan wine producers who have been producing wine and vermouth for nearly 100 years.
Casa Mariol Vermut Negre
Hailing from Terra Alta outside Tarragona, Catalonia in north-east Spain, Casa Mariol Vermut Negre is made from 100 percent Catalan Macabeu grapes fermented in stainless steel tanks. Fermentation occurs at a low temperature to maintain freshness and deliver a vibrant fruit profile. A neutral grape spirit, also made from Macabeu grapes, is macerated with over 160 different botanicals that include thyme, rosemary, orange peel, cardamom, green walnuts and wormwood. After the wine is fermented, the blend is created and the vermouth is aged for six months in a solera system with barrels that have been cellared for as long as 60 years.
Bottled at an ABV of 15%, Vermut Negre makes very little use of caramel which gives the wine fragrant aromas along with heightened spice and complexity on the palate.
In the glass, Vermut Negre has a dark mahogany hue similar to port. On the nose, it has aromas of stewed fruits intermingled with spices such as cinnamon and cardamom. Vibrant on the palate with spicy and herbal notes, the lingering finish brings some bitterness and caramel notes.
This is a vermouth that can be best appreciated neat, with a slice of orange and an olive as garnish as is enjoyed in Spain.
Vermut Negre comes in a distinctive bottle bearing instructions on how to make cocktails. The vermouth is also well suited to a Negroni, a Manhattan, and in a riff on the Hanky Panky with equal parts of mezcal, Vermut Negre and 2 dashes of Fernet Branca. Try it in a Vermut Carafe with dark rum, Angostura and orange bitters, topped with ginger ale and garnished with mint sprig and lemon and orange wedge.
This article was originally published on May 29, 2015 on our sister website Gourmantic.
