Perucchi Vermouth, created in the mid 1800s by Augustus Perucchi, is the first vermouth ever produced in Spain. Composed from a traditional, handcrafted recipe, it is based on wine and wine liquors mixed with plants, herbs, and roots of both Mediterranean and Oriental origin. Every component of this complex blend is carefully selected and harvested at its right point of maturity, and then are macerated, ground, infused, pressed, and filtered. It is then combined with a Grand Cru, which results in a ripe, soft balanced wine that is then aged in ancient oak casks. Most of the wine tubs, presses, and casks used today to make the product are the original ones that were used in the 1800s, allowing the vermouth to maintain the genuine bouquet and character of all Perucchi vermouth. Smooth and rich, notes of chamomile, ginger, lemon verbena, cinnamon, mint, and orange blossom are present on both the nose and palate. Enjoy as an aperitif, or in a variety of classic cocktails.
Augustus Perucchi went into the vermouth business in Barcelona in 1876. He claims to be the very first Spanish vermouth producer. Vermouth Perucchi is made from best-quality white wine with more than 50 different botanicals that have been macerated, ground, infused, pressed, and filtered, then aged in century-old oak foudres. These distinctly made vermouths are something that need to be experienced. The extra dry is moderately dry and features ripe apples and Reisling in the nose. This vermouth possesses no bitter or botanical character we could detect. The wine is pleasant to drink on its own. It plays well with Tanqueray or Hendricks Gin. Old barrels.
The white Vermouth from Montana Perucchi is oustanding with notes of jasmine, honeysuckle, ginger and a touch of sassafras. Notes of spice and citrus peel and a lingering flavor that reminds me of biting into a soft, honey ginger cake with just a touch more sweetness than the red Vermouth.