The Bar Journal

Do you know what does mean: “tomar el aperitivo” (have an aperitif) and “la hora del vermouth” (vermouth hour).

Vermouth is the centre of Spanish culture and tradition, this beverage inherited from Hippocrates trough centuries, it has been made in this country for over a century from national wine, alcohol and a combination of botanicals, which is also starting to garner followers abroad.

Although Italy and France have a strong heritage (and probably the first to start to blend this beverage and trade) in Spain there is the highest consumption of vermouth pro capita in the world, witness is the new book written by Francois Monti in 2015 : EL Gran Libro del vermouth

Spanish vermouth: Casa MariolEster Bachs attests that vermouth must have the authentic flavor of the botanicals that it is made with, which lend it bitter, aromatic and tempered notes. The vermouths made in Reus strive for balance between acidity-bitterness-sweetness, without sacrificing the necessary crispness. Different from Italian (red-sweet) and French (white-dry) vermouths, “the Spanish style is much more aromatic given that it calls for a much greater use of herbs in the recipes – sometimes more than 100 different kinds!”.
Reus, the cradle of Spanish vermouth.

The town of Reus (Catalonia) is considered the cradle of Spanish vermouth. This area has the largest concentration of vermouth producers in the whole country, and it is where the first documented vermouth production took place, in 1892, under the brand name Gili (which no longer exists today). Reus ignited Spain’s passion for vermouth. Longstanding successful vermouth houses like Yzaguirre, Miró, Rofes and DeMuller share the limelight with newer ventures in nearby areas, like that of Casa Mariol with its attractive bottle design, the sophisticated Bertoslari and the surprising Dos Deus from Celler Bellmunt winery in Priorat. The history of this alcoholic beverage and more await us at the Museu del Vermut (vermouth museum) in Reus: bottles, colorful and suggestive advertisements, soda dispensers and hundreds of labels.

Spanish vermouth: LacuestaVermouth, a national pastime
Reus may have been where Spain’s passion for vermouth began, but it soon spread throughout Spain. You can hear the phrase “tomar un vermouth” anywhere in the country and there are currently prestigious vermouth-producing wineries in several regions. In La Rioja, veteran vermouth Lacuesta (Bodegas Martínez Lacuesta) must inevitably be mentioned, as well as Nordesia (white vermouth made from Albariño and red from Mencía grapes) and St. Petroni (from Pazo Arretén winery in DO Rías Baixas), both in Galicia. Others of note include Golfo (Cillar de Silos winery in DO Ribera del Duero) in Castile-León, Zarro in Madrid, Robertini in Asturias, The Beltza (the brand of the mythical pintxos bar A Fuego Negro in San Sebastián), and Canasta Rosso in Andalusia (Bodegas Williams & Humbert), among others.

If you wish to learn more about Spanish Vermouth, in July 2016, Francois Monti, Eric Seed from Alpez USA and Giuseppe Gallo, will present an unique seminar & tasting during the world premiere cocktail festival, Tales of the cocktail.

SALUTE!

GIUSEPPE GALLO