Fred Jerbis Vermut 25 (700ml)
Fred Jerbis Vermut 25 (700ml)
Not that many years ago Italian Vermouth as a category was dominated by industrial-scale companies, and drinkers looking for lively, fresh, distinctive flavors went elsewhere. Not now. Fred Cremasco uses Verduzzo, a high-quality Friulian white wine, as his base and 25 different botanicals in this Vermouth (‘Vermut’ in Italian). As is traditional with sweet vermouth, caramel color is added (the color comes from the caramel normally, not from red wine). The vermouth was the first of Fred’s creations that I tasted, and I was knocked out by it. Vermouth was mostly an industrial product until recently, and tasted like it; maybe you’d use it in cocktails but no-one in their right mind would actually drink the stuff neat. This was entirely different; it was lively, distinctive, complex, and balanced - balanced in flavor combinations, and in bitterness versus sweetness. This vermouth can of course be used to make wonderful cocktails, but it is also an excellent aperitivo with just a splash of soda and an orange slice. What an end to the working day!
PRODUCTION: The base wine is aged for a year in tank with some ullage, to oxidize it slightly. Extraction of botanicals is is by cold maceration of dried herbs, and hot maceration, in nearly pure alcohol. All botanicals are prepared individually.
INGREDIENTS: 25 different botanicals, as prescribed in an old Italian recipe; including three different varieties of wormwood, two of orange, Gentiana lutea, cinchona bark, masterwort, sage, hyssop and angelica.
BOUQUET: a complex aroma of fresh botanical notes, particularly citrus (bitter orange) and herbs. Appetizing.
FLAVOR: very complex, refined flavor of herbs and citrus with a beautifully balanced bitterness on the finish. Fred says ‘Thanks to a special processing of the herbs, the body has fruity notes that range from red fruits to black cherry; the bitter tones come from the maceration of herbs like gentian root and cinchona bark. Rounded and smooth in the end, thanks to the seeds and roots of angelica.
Note: This may throw a sediment, which is a sign of minimal processing and high quality.
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