The vermouth is one of the great forgotten in the Spirits world. The recognition it may have is due to the cocktail “Martini” or “Martini Dry”, even though many times its proportion on those is reduced in favor of other distilled, such as Gin or Vodka.
If we speak of the Vermouth origins, there are many references to fortified wines already in the antiquity, white wines infusionated appear in China (1250bc-1000bc), India (1500bc) and Greece (400bc), although they appear as “spiced” or “fortified” wine. The name Vermouth comes from the translation of “Wormwood”, one of the main botanics used in the elaboration process, besides many other herbs, roots and barks. Against what it may seem at first sight, most of the Vermouths are based on white wine, not only the Dry, which preserves his colour, but the sweet one too, which gets it due to the botanics and spices used in the process.
The use of the word “Vermouth” is relatively recent, and it was used initially as medicine use, such as fever or stomach problems. In that way is complicated talk about a concrete origin of modern Vermouth, and usually people associate wrongly the white vermouth, drier, with France and the red vermouth, sweeter, with Italy. Some references talk about an Italian called Antonio Carpano, who at the end of XVIIIth century made in the Italian city of Torino a drink made by infusionating white wine with wormwood.
Now that you know all this, you already have something else to tell during the vermouth, and nothing better than this delicious drink and a few curiosities to get a little interesting!