Vermouth is a fortified wine infused with botanicals like wormwood, citrus peels, herbs, roots, and spices. It's used in cocktails or enjoyed as an aperitif. Making your own vermouth lets you control the wine quality, sweetness, and flavours. Here's a quick breakdown:
- Base Wine: Use neutral white wines for dry vermouth or bold red wines for sweet vermouth.
- Key Botanicals: Wormwood for bitterness, citrus peels for brightness, herbs like chamomile and sage, and spices like gentian root and cinnamon.
- Sweeteners: Adjust sugar or use honey (acacia, buckwheat, or orange blossom) based on your taste.
- Alcohol Content: Fortify to 16–18% ABV using a neutral spirit.
- Infusion Methods: Steep botanicals in spirits or wine, or use sous-vide for precise flavour extraction.
- Taste Adjustment: Balance sweetness, bitterness, and aromatics for a refined blend.
Crafting vermouth is a blend of creativity and precision. Taste frequently, keep records, and experiment with different combinations to perfect your recipe.
Making Vermouth Is Easier Than You Think: DIY Spanish Vermouth Recipes
Wine Selection
Best Wines for Vermouth
The foundation of vermouth lies in the base wine, which must make up at least 75% of the final blend. This wine acts as the canvas for the botanical flavours. For a dry vermouth, opt for crisp, neutral white wines that let the delicate botanicals take centre stage: SCHOFIELD'S English Dry Vermouth is built on a blend of English white wines. A sweet vermouth can take a red base that adds depth and complexity: ESTATE English Sweet Vermouth uses English Pinot Noir from Gusbourne in Kent.
Wine and Ingredient Harmony
Once you've chosen your base wine, it's crucial to ensure it works well with the botanicals. Light-bodied white wines are ideal for dry vermouth, as they enhance citrus and herbal notes. For sweet vermouth, the richness of red wines highlights deeper, fruit-forward flavours. For instance, vermouth maker Steve Matthiasson uses Flora (a cross of Semillon and Gewürztraminer) along with Viognier grapes to craft a unique and layered profile.
Required Botanicals
Wormwood Basics
Wormwood (Artemisia absinthium) is what gives vermouth its signature bitterness. To create the right balance, use 2 heaping teaspoons of dried wormwood per 750 ml of base wine.
What separates vermouth from other fortified wines such as sherry, madeira or port is a bittering agent: the word vermouth itself derives from the German Wermut, meaning wormwood.
If sourcing wormwood feels tricky, check out specialty herb shops or natural food markets, which often carry this essential ingredient. Once the bitterness is in place, it’s time to layer in citrus and herbal elements for brightness and depth.
Citrus and Herbs
Citrus peels and herbs bring lively, aromatic notes to vermouth. Here's what to include:
- Citrus Peels: Orange and lemon peels add essential oils and brightness, while bitter orange and bergamot lend a more nuanced complexity.
- Herbs: Chamomile flowers, sage, and juniper berries contribute to a refined flavour. Roman chamomile, in particular, bridges bitter and floral elements.
For a balanced infusion, try blending 1 teaspoon each of dried lemon and orange peel with 1/4 teaspoon each of dried chamomile flowers and coriander seeds. Taste the mixture regularly to fine-tune the flavour intensity. To round out the profile, roots and spices are key.
Roots and Spices
Roots and spices add depth and balance to vermouth. Gentian root provides bitterness, while cinchona bark offers both bitter and floral undertones.
For a well-rounded mix, use:
- 1/2 teaspoon dried gentian root pieces
- 3 green cardamom pods
- 1 cinnamon stick
- 5 juniper berries
Each ingredient requires the right extraction method. For roots and spices, a neutral spirit (at least 40% ABV) works best to draw out their full flavour potential.
Sweetening and Alcohol
Sweetener Options
The type of sweetener you pick plays a big role in shaping the flavour of your vermouth. Standard white sugar gives a clean sweetness, while other sweeteners can bring in extra layers of flavour that complement your mix. For a classic sweet vermouth, aim for a sugar level between 90 and 130 g/l.
If you're using honey, the variety matters. Here are some options to consider:
- Light acacia honey: Adds a subtle, delicate sweetness.
- Dark buckwheat honey: Provides rich, malty flavours.
- Orange blossom honey: Highlights citrusy notes.
The European Union classifies vermouth by sugar content:
- Extra Dry: Less than 30 g/l
- Dry: Less than 50 g/l
- Semi-Dry: 50–90 g/l
- Semi-Sweet: 90–130 g/l
- Sweet: More than 130 g/l
Once you've decided on the sweetness level, adjust the alcohol content to ensure the flavours blend harmoniously.
Spirit Addition
To fortify your vermouth, carefully measure and adjust the alcohol content to hit the target ABV (alcohol by volume). Most commercial vermouths fall between 16% and 18% ABV. Here's how to do it:
- Use a neutral spirit with at least 40% ABV.
- Determine your target ABV (for example, 16% for sweet vermouth or 18% for dry).
- Fortify to 17.5% ABV before adding any sweeteners.
For better flavour integration, extract your botanicals using the spirit before fortifying. This ensures the alcohol level remains consistent while enhancing the overall taste.
Looking for inspiration? Check out Asterley Bros ESTATE English Sweet Vermouth. It is demerara-sweetened with no caramel, lower in sugar than many sweet vermouths and bottled at 16% ABV: a good example of balancing sweetness and strength. Their masterclasses also take you behind the scenes at their South London production space.
Making Custom Vermouth
Infusion Methods
Creating custom vermouth starts with carefully infusing botanicals. Both traditional and modern techniques can be used to extract flavours effectively.
For a classic approach, make individual tinctures by steeping botanicals in a neutral spirit with at least 40% ABV. This method gives you control over the intensity of each ingredient. Let them steep for at least 3 days to achieve the best results.
Modern sous-vide infusion is another option, using precise temperature control to lock in flavours. Alternatively, you can infuse botanicals directly into wine at 60–70°C for 15–30 minutes. This method is ideal for delicate ingredients like flowers and fresh herbs, as it preserves the wine's alcohol content.
Once infused, focus on refining your blend to create a well-rounded flavour profile.
Taste Adjustment
Fine-tuning the flavour involves balancing the wine's natural character, sweetness, and botanical notes.
Roots and seeds bring warmth, while leaves and flowers add a cooling effect. Use aromatics sparingly, and taste frequently to build layers of complexity without overpowering the blend.
Asterley Bros Classes
When your infusion and flavour profile are on point, take your skills further with an Asterley Bros masterclass at their production space in South London (£59.50 each):
- Welcome to Vermouth: taste the full range, with aperitivo cocktails, nibbles and a look behind the scenes, and take home a bottle of English vermouth
- The Negroni Session: two hours of making and tasting Negronis
- Introduction to Amaro: a guided tasting with amaro cocktails
These classes offer a hands-on way to explore the finer details of vermouth and amaro.
Next Steps
Main Points Review
Honing your vermouth-making skills requires consistent practice and attention to detail. Here are some key tips to keep in mind:
- Taste daily to track how the flavours are developing.
- Use separate bags for stronger aromatics to better manage their intensity.
- Keep detailed records, including the wine brands, botanical weights, infusion times, and tasting notes.
- Store your vermouth in vacuum-sealed glass bottles, clearly labelled with production dates.
- Always refrigerate the vermouth after opening to maintain its quality.
Additional Resources
Once you’ve nailed your recipe, consider expanding your expertise through formal education or hands-on experiences.
"If you become obsessed with vermouth and think it might be your calling, there are many outlets where you can seek further education." (Sailor Guevara, Spirits Specialist)
Here are some ways to deepen your knowledge:
- Asterley Bros masterclasses: Taste the range and learn at their South London production space.
- WSET Level 4 Courses: Dive into fortified wine studies with the Wine & Spirit Education Trust.
- Online Platforms: Check out Vermouth101, Alcademics, and Punch for helpful insights.
- The Negroni Society: Join for a new Negroni recipe every month, crafted by the best bars and bartenders, with two Negronis in each delivery.