Bordiga Vermouth di Torino Excelsior Rosso Riserva

A richer body, more dark and dried fruits this is wonderful chilled on its own, but will hold up to your high proof bourbons and ryes. - D&M TASTING NOTES

IMPORTER NOTES:

OVERVIEW: “Similar in style to the regular Vermouth Rosso from Bordiga, but made with 30% Barolo, the famous red wine that comes from the Langhe region not far from Cuneo. (Most ‘red vermouth’ is made of white wine with caramel coloring.) Some aromatic white Moscato is also used, and some white Trebbiano.”

TASTING: “Intense, complex, and weighty, slightly tannic, dried cherry and spice notes. Try this in a Manhattan, Spritz, Negroni. (18% ABV)”

PRIMARY BOTANICALS: Wormwood, dittany, elderflower, chinchona bark, quassia bark, orange peel, gentiana lutea root, anise, Bourbon vanilla from Madagascar, and Gentiana Acaulis flowers. Wormwood, elderflower, and both gentians are wild foraged in the Alps west of the distillery; the only local herb that is cultivated is artemisia mutellina, known locally as ‘genepy,’ which is a protected plant."

METHOD OF PRODUCTION: “The Barolo is aged in large barrels for three years before being transformed into vermouth. The botanicals are individually infused in pure alcohol derived from wheat so that the extraction of each component is correct. (No purchased infusions are used.) These infusions are combined, and then blended with the different wines, and sugar is added. After cold stabilization and filtration, the vermouth is bottled; after resting for another few months it is ready to be sold. Each batch is only 2,000 liters.”