Production
Jerez was an important region for the production of vermouth (vermut) but this died out in the late 1960s. Fernando de Castilla were a registered vermut producer - so fast-forward 50 years to when it's once again popular (both in Spanish and UK bars) and they have brought Vermut back to life! Produced from Palomimo and Pedro Ximenez grapes. The grapes are pressed and fermented in stainless steel, and then aged in barrel for around 8 years.
Tasting notes
Marvellously mahogany in colour with rich aromas of dried fruit, nuts and herbal notes. Full-flavoured, silky and sweet with a characteristic, refreshing, yet bitter bite from the wormwood.
Food match
Serve as an aperitif - over ice with a slice of orange and soda. Alternatively use in cocktails such as the classic Negroni, or Manhattan.
