More than a century of tradition
The production of Vermouth Miró is an artisanal process that we combine with the passion and dedication that have characterized us since our beginnings. From the careful selection of raw materials to the final bottling process, including maceration and blending, every step in our production is essential to ensure that each bottle of vermouth is of the highest quality.
With over a century of history, we continue to maintain our original formula, while also incorporating the latest technologies to ensure unparalleled quality and meet the highest safety standards.
In addition to our dedication, in recent years we have strengthened our commitment to sustainability by adhering to the United Nations Sustainable Development Goals (SDGs) 2 and 3, further consolidating our responsible approach throughout the entire production process.
Production Process
If you are a lover of fine vermouth or are curious about how we make our product, here are the eight basic steps in the creation of Vermouth Miró.
Selection of the herbs: First of all, we choose and blend between 50 and 70 different aromatic herbs, both Mediterranean and alpine, that stand out for their quality and unique properties. They are all carefully selected according to our original formula, which has been handed down from generation to generation for over a hundred years. The diversity of these herbs gives our vermouth with an unmistakable complexity of aromas and flavours.
Maceration: In this step, the selected herbs are immersed in a hydro-alcoholic maceration, a process which allows the ingredients to release their essences and aromas naturally. During this phase, the herbs are left to rest for more than two months, allowing their flavours to blend perfectly with the alcohol and to develop their full potential to give the vermouth its characteristic taste. The macerations are then pressed to obtain the extract that is used in each vermouth blend.
Blending: Once the herbs have been properly macerated, we move on to the blending phase, where the rest of the needed to make the vermouth are added. These include wine, sugar and caramel, according to a centuries-old formula that guarantees the consistency of the flavour in each bottle. This complete blend defines the personality of Vermouth Miró, with its sweetness, balance and complexity.
Quality control: Quality is one of our top priorities at every stage of the production process. For this reason, we carry out exhaustive analytical controls in our own laboratory throughout the process to ensure that it meets our requirements and standards. This rigorous control is carried out at three key stages: during maceration, during blending and just before bottling.
Temperature: The mixture is then stabilized at low temperatures for 36-48 hours to prevent subsequent precipitation.
Filtration: In the final stage of the process, before bottling, the vermouth is filtered to remove the particles and make the product ready for storage.
Storage: Depending on the type of vermouth we are making, be it Rosso, Extra Dry or Reserva, the beverage is transferred to different storage tanks, usually lined with wood or cement, where it rests for the time necessary time to reach its ideal maturity. It is during this resting period that the vermouth acquires its unmistakable character and the flavours harmonise, achieving a smooth texture and greater complexity.
Distribution: Finally, when the vermouth has rested and reached its full potential, it is bottled with the same care and attention with which it was made. Depending on the format and presentation, bottles are carefully selected and labelled for distribution to our customers.
Each step of our production process reflects our commitment to tradition, quality and innovation to deliver a product that is recognised generation after generation. For over 100 years, Vermouth Miró has taken care of every detail to bring you the best vermouth in Catalonia.
(*) COUPAGE: Coupage is a term of French origin that refers to the art of blending wines.
