Definition: Original Italian Vermut ABV: 18% Vol
ProDuction: 2 extractive methods: cold maceration of dried herbs, hot maceration (digestion).
ingreDients: 25 botanicals, as prescribed in an ancient Italian recipe: three different varieties of wormwood and two of orange, while all the others are highly secret.
color: a rich ruby-red tone with caramel shades that comes from the natural color of herbs and burnt sugar.
smell: the smell reminds Marsala, owing to the one-year barrel-aged wine; intense herbal tones, with a scent of citrus and fruit.
taste: a delicate but persistent, citrous but mostly embittering herbal tone; the savor of alcohol is very gentle, complying with the traditional recipe, in which sugar is perfectly balanced. 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. Possible precipitates on the bottom of the bottle are due to the genuine quality of the natural ingredients used in the production of our Vermouth.
aftertaste/aftersmell: a persistent bitter tone owing to the intensity of wormwood and masterwort, but mainly to the juniper.
combinations: Our Vermouth delightfully matches the majority of classic liquors like aperitif bitters and suits the prohibition-style cocktails, always maintaining, at the same time, its strong personality, thanks to its bittering and sweet component.
Federico ‘Fred’ Cremasco is a remarkable young producer of Vermouth, Bitter, Amaro, Gin and Fernet from the town of Polcenigo, in Friuli. You could call him an herbalist; he devises recipes for his products from combinations of botanicals, some foraged wild nearby, some grown by him, some brought in from other areas, then creates his elixirs from these botanicals using varying methods of extraction.
He has experimented endlessly, trying out different methods of extraction (alcoholic distillation, steam distillation, cold maceration of fresh herbs, cold maceration of dried herbs, and hot maceration of fresh and dried herbs) to discover which method best suits the individual botanical. He then devises recipes for his alcoholic elixirs from combinations of these botanical extractions.
For most of the products, each botanical is treated individually, to make sure that the exact right level of extraction is reached for each substance; many producers throw everything in together (indeed many producers buy pre-made ‘amaro base’ from large companies who specialize in such things, just adding sugar and water). Fred takes enormous care in his work and the result is a collection of some of the highest quality spirits we’ve ever tasted with layers of flavor and a sense of place.