Vermouth ingredients
The preparation of vermouth consists of combining a base wine with wine alcohol and then, in controlled quantities, various vegetable substances such as herbs, spices and roots. In addition, in some cases, must, mistela or liqueur wine is also added to adjust the flavor and intensity.
The true hallmark of each vermouth is not only in the choice of the base wine or the proportion of alcohol, but also in the careful handling of the vegetable substances. The magic of vermouth lies in the harmonious combination of these elements, each with its secrets and unique properties. The essences and extracts of these plants, which can be bitter, aromatic or stimulating, define the character and identity of each recipe, making vermouth an artisanal drink with almost infinite variations.
Botanicals and their characteristics
Vermouths are distinguished by the aroma and flavor provided by the botanicals used in the production process. Each botanical contributes a unique effect, defining the style of each vermouth.
Bitter botanicals: Some introduce elements such as hops, gentian, angelica or rhubarb, which are known for their ability to provide bitterness while balancing the sweetness of the base wine.
Flavoring botanicals: Star anise, orange peel, rosemary, thyme or fennel, on the other hand, provide aromatic notes, highlighting the essence of the plant and providing greater freshness.
For those who are looking for the perfect combination of bitter and aromatic, ingredients such as wormwood, juniper or veronica are the solution. In addition, there is also the possibility of softening the effect with cinnamon, nutmeg, saffron, cardamom or vanilla, thus balancing the whole.
Some more elaborate vermouths, such as Miró Organic, Miró Fusion and Miró Gran Reserva, include more than a hundred ingredients, including roots, bark, fruits, seeds, flowers and skins, such as turmeric, oregano, bay leaf, lavender or elderflower.
