Vermouth and vermouth in the online store

Bonal Aperitif Gentiane Quina 0.75L 16% History of Bonal As is so often the case, the story of Bonal begins with a little boy who was interested in alternative medicine from an early age. After years of studying medicine and pharmacology in Paris and Lyon, the young man moved to a small neighboring village. Here he opened a pharmacy where he researched the effectiveness and healing properties of herbs and plants that he collected on meditative hikes in the beautiful Alps. Soon after, in 1865, he created his first 'liqueur wine'. Taste The basis here is Mistelle wine, which contains yellow gentian and various herbs as well as the bark of the China tree. The taste is described as fresh with grassy notes, and you can also detect hints of menthol or roasted chestnuts. Alternative to gin Due to its pronounced bitterness, you can associate it with gin and in cocktails or long drinks you can easily replace this gin with Bonal Gentriane Quina for a bit of variety. A great example of this is a so-called Collins, which is based on a classic sour. However, it also contains soda water and if you look around in bars around the world, there are almost endless possibilities for combining a Collins, because unlike other well-known cocktails or long drinks, any type of base alcohol is allowed in the Collins.

Loimu Glögi White Non Age 0.75L 15% Loimu mulled wine from Lignell & Piispanen continues the Scandinavian glögg tradition by adding handmade luxury and the pure taste of the northern forests. The twinkling stars and the frost nibbling at our noses invite us to cozy up by the fire under the festive glow of the Northern Lights. Finnish Arctic Bramble berries and white wine brighten up the Loimu white wine glögg, made with tradition. Drinking recommendation: Heat in a pot or cup to around 60 degrees Celsius, do not boil.

BCN MUT Barrel Aged 0.75L 18% History Wormwood has long been considered a healing herb. The famous doctor Hippocrates already knew about its significant effects in the 5th century. In the 18th century, the first vermouth was produced in the Italian region of Piedmont. This was a slightly sweet wine mixed with herbs that quickly became known for its appetite-stimulating effect. The French quickly followed suit and quickly brought their own version onto the market, but these were significantly drier than those of the Italians. Dry vermouth is also known as 'dry' and only wines without residual sugar are used here, which are also not sweetened, because a dry vermouth can only contain four grams of sugar per 100 cubic centimeters of wine. Then there is the color distinction: white 'Bianco' and red 'Rosso'. However, red wine does not always consist of red grapes; sometimes wine is made from white grapes and colored reddish with the help of caramelized sugar. BCN MUT Barrel Aged This special vermouth is available in a limited edition of just around 600 bottles. BCN is not cold-filtered and is stored for 9 months in its own French barrels with a capacity of a good 425 liters. As with every BCN product, the secret lies in the herbs and spices used. These all come from the mountains of the Priorat. In addition to rosemary and wild herbs, these also include juniper, elderberry and bergamot. The combination with other fresh ingredients makes each product something unique. The smell is reminiscent of licorice mixed with tobacco and vanilla aromas. The BCN MUT Negra is also very dry and full of complex aromas. In addition to wild herbs, cinnamon and elderberry, aromas of blackberries and bitter oranges are mixed in and give this great vermouth an extraordinary taste. BCN MUT Negra is perfect for a spritz mixed with soda and ice. It is also ideal for a good old martini with olives.

Otto's Athens Vermouth 0.75L 17% Vermouth - the international name for the drink vermouth - is a wine fortified with herbs and spices, which gets its bitter taste from the wormwood herb that gives it its name. Vermouth is often drunk as an aperitif or used as an ingredient in cocktails and the majority of well-known brands such as Carpano, Cinzano and Noilly Prat come from Italy or France. In recent years, however, a trend has emerged that more and more young companies from other countries such as Germany are bringing vermouth creations onto the market. One of the newest products in the vermouth sector is “Otto's Athens Vermouth” from Greece, the recipe for which was developed on the upper floor of a neoclassical building above one of the world's top 50 bars, thus continuing a long tradition. Even if it is not very well known internationally, in Greece around 1850 wines from the Attica peninsula were mixed with Greek herbs such as rose petals and citrus fruits and bottled for King Otto of Greece. He greatly appreciated the enjoyment of vermouth and enjoyed it passionately as a refreshment under the Greek sun. In the years and centuries that followed, many rulers and citizens of Greece also enjoyed vermouth and in the 1960s in particular there was a real "vermouth boom" in the city of Athens, which was popular with the international jet set. The makers of Otto's Athens Vermouth want to take up this tradition and combine it with the creativity of modern bartending. The basis for Otto's Athens Vermouth is high-quality Greek wine, which is mixed with wormwood, rose petals, citrus fruits, olive leaves and other herbs such as oregano and angelica, giving the Greek vermouth a unique, Mediterranean taste. Otto's Athens Vermouth is a pleasantly spicy, not too sweet vermouth, which is perfect as a long drink with tonic water or in classic cocktails such as the Manhattan. A nice addition to existing brands, which manages to position itself in the highly competitive market through its individual style.

Mascaro Vermut Premium 0.75L 15% Everything in family hands Far to the north of Spain lies the autonomous region of Catalonia, surrounded by the Pyrenees and the Mediterranean. The geographical conditions are therefore extremely advantageous for winegrowing and the mountainous coast is home to the wine-growing region of Vilafranca, which is famous for Cava, the Catalan version of champagne. The Mascaro brand is relatively young, having been founded in 1946, but the company behind it can look back on a long tradition as a wine merchant. At the beginning of the 20th century, the company, led by Narcís Mascaró Marcé, one of the founder's sons, bought vineyards and installed a distillery. So everything from growing the grapes to bottling and selling was in the hands of the family. The special thing about the Mas Miguel winery is that it is one of the highest in the region. The climate there is colder and windier, so the grapes are protected from certain diseases and the use of pesticides can be reduced, which of course has a positive effect on the quality of the wine. A blend for success The special thing about each vermouth is the recipe, the ratio of bark, flowers and herbs. One ingredient that must always be used by law is a type of artemisia, the wormwood herb, which is also responsible for the distinctive taste. Extracts are obtained from all ingredients by soaking and steeping in water or alcohol; distilling these extracts is also a frequently used technique. The extracts obtained through distillation also have the advantage of raising the alcohol content to the required 15-16% vol. The trick is to find the perfect balance between wine and aromas, and to do this, the two can be stored in barrels for a few weeks. Surprising fruitiness The finished vermouth has a pleasant balance between sweetness, acidity and bitterness in the finish. The intense citrus aromas are striking, bringing a wonderful freshness and fruitiness to the spirit. In addition to the typical spicy aroma of vermouth, fruity accents of juniper and orange peel are noticeable.

Paradise Vesper 0.5L 22% The family business Lignell & Piispanen: The Lignell & Piispanen is a family-run, traditional company from Finland that is best known for its interpretation of classic Scandinavian drinks. The company, founded in 1852, always focuses on regional ingredients and various arctic berries. In addition to the mulled wine-like Glögi, various fruit liqueurs and vodka, the Paradise series is the next ambitious project that is set to influence the cocktail world. With a total of three different, ready-to-serve cocktails, Lignell & Piispanen wants to permanently change the bad image of supermarket premixes and show that "ready-to-use" cocktails can be high quality and taste outstanding. For this purpose, three different classic cocktails were taken and bottled ready-made. Alongside the Paradise Negroni and the Paradise Sazerac, the Paradise Vesper is an extremely successful interpretation of the historical model. The history of the Vesper cocktail: There are many myths and legends surrounding the origins of numerous cocktails. This does not apply to the Vesper cocktail. This can be undoubtedly attributed to the British author Ian Fleming. In his 1953 novel Casino Royale, the secret agent and protagonist James Bond orders this cocktail, which is based on the classic Martini. The recipe in the book consists of three parts gin, one part vodka and half a part Kina Lillet, a tart aperitif made from wine and fruit liqueurs. Shaken vigorously on ice, the Vesper forms the basis for the later phrase: "shaken, not stirred", which Bond likes to say now and again. The name in turn goes back to the agent Vesper Lynd, with whom Bond falls in love over the course of the novel. Serving suggestion and tasting of the Paradise Vesper: The Paradise Vesper comes to your home ready to drink. You just need to ensure it is properly cooled. Either store the Paradise Vesper in the freezer or mix it with ice cubes shortly before serving. Strained into a cocktail glass and decorated with a long lemon peel, nothing stands in the way of relaxed drinking pleasure. The fruity-floral notes immediately emerge. The mixture of citrus, lavender, wormwood and other herbs is extremely elegant and fine. The alcohol content of 22% forms a strong base and transports all the aromas in a harmonious way. The Paradise Vesper never lacks the tart, spicy basic character of the original. Overall, the Paradise Vesper is a great alternative to "mixing it yourself" and combines the time savings of a ready-to-serve cocktail with the highly complex aroma and full-bodied taste of a classic drink.

Paradise Sazerac Background to the Paradise Sazerac: It is considered one of the most classic cocktails ever. The Sazerac is the original cocktail in the true sense of the word and is very similar to its close relative, the Old Fashioned. Both have the same basic structure, consisting of spirits, sugar as a sweetener, water and bitters. As with many historical cocktails, the history of the Sazerac is not entirely clear. In any case, its origins are closely linked to the American city of New Orleans and the pharmacist Antoine Amedie Peychaud. Peychaud developed various tinctures and essences, which he mixed primarily with brandy and offered to his guests and friends. It is doubtful whether the medicinal effect was the main focus. However, a creation made from bitters and French brandy was met with particularly great approval and became a real hit. Over the years, whiskey replaced cognac as the basic spirit. The first official recipe by John Handy from 1908 also lists whiskey, sugar, water and Peychaud BiItters as ingredients for the Sazerac. A very special aroma is achieved in the Sazerac by moistening the guest's glass with absinthe. This adds notes of anise, fennel and wormwood to the spicy basic character. It is easy to understand that preparing a Sazerac takes a lot of time. Fortunately, with the Paradise Sazerac, this can be accelerated considerably without sacrificing taste quality. The Paradise Sazerac is a ready-made cocktail that is very closely based on the historical original and is bottled "ready-to-use". Serving suggestion for the Paradise Sazerac: Preparing the Paradise Sazerac couldn't be simpler. Simply stir briefly on ice - a large, thick-walled glass or a special mixing glass for bar use is ideal for this - and then strain into a tumbler. This should be stored in the freezer if possible. A thick glass base keeps the cold particularly well and ensures long-lasting drinking pleasure. If you like, you can finish off the Paradise Sazerac with an orange peel. With the right preparation, a variety of cocktails can be made and served in no time at all, and they don't have to hide behind representatives of the classic preparation in terms of taste. Tasting the Paradise Sazerac: The Paradise Sazerac has the same spicy, intense aroma that makes the original so special. In addition to dark wood and whiskey notes, the typical herbal and spice notes are particularly evident. The aromatic start is full-bodied and voluminous. Notes of gingerbread, cloves and wormwood are supported by a pleasant sweetness. In the background, liquorice, ginger and leather round off the Paradise Sazerac in style. The Paradise Sazerac is a successful alternative to the time-consuming preparation of the classic cocktail, which brings out the historical taste wonderfully and is extremely harmonious and balanced.

Paradise Negroni, 0.5L 22% Background to the Paradise Negroni: Pre-filled cocktails have a rather dubious reputation in many parts of the bar scene. The brightly colored, squeaky-sweet cream monsters from the supermarket have certainly made a decisive contribution to this. But fortunately there are also praiseworthy exceptions that show that with very good spirits and the right specialist knowledge, wonderful ready-to-drink cocktails can be created. The Finnish family company Lignell & Piispanen, known for its fruity liqueurs, has now set itself the goal of developing historical cocktail classics as a ready-made, quick-to-prepare drink for convivial evenings with the new Paradise range. This allows the host to concentrate fully on conversations with his guests and does not have to disappear into the kitchen for long periods of time. Furthermore, a ready-filled cocktail saves space on the shelf and is easy on the wallet. The concept only works, of course, if high-quality base spirits and fresh ingredients are used in the production and an authentic, true-to-the-original taste is guaranteed. This is where Lignell & Piispanen come into play. Their Paradise range, consisting of the Paradise Negroni, the Paradise Sazerac and the Paradise Vesper, is able to set itself apart from the competition and scores with a great aroma and finely balanced taste that meets the highest demands. Serving suggestion for the Paradise Negroni: We start with the Paradise Negroni, a modern, slightly fruity reinterpretation of the popular classic cocktail Negroni. The strong, spicy, bitter basic character is expanded and rounded off by the use of highly aromatic wild cranberries from the Arctic. Only a few small steps stand in the way of enjoyment. The Paradise Negroni is simply stirred on ice or poured directly into a tumbler filled with ice cubes. It is also possible to pre-chill the Paradise Negroni in the freezer. Finally, simply squeeze an orange peel over the drink and serve. With a little preparation, serving can be made even quicker. For example, it is possible to fill the tumblers with ice cubes in advance and then store them in the freezer. The oranges can also be peeled 1-2 hours before use without losing any of their aroma. Tasting the Paradise Negroni: The Paradise Negroni initially shows a complex mixture of delicate fruitiness and spicy, herbal notes. In addition to juniper berries, wormwood and angelica, gingerbread spice, ginger and cloves come to the fore. The cranberries used also provide a fresh character and a harmonious rounding of the taste, which should appeal especially to those who find the classic Negroni too bitter and heavy. Nevertheless, the Paradise Negroni is a full-bodied, full-bodied drink with plenty of power and volume. The classic characteristics are complemented by fruity notes. The harmonious balance and the perfect interplay of the individual flavors are remarkable. This makes the Paradise Negroni a successful alternative and is considered a benchmark for ready-to-use cocktails.

Noilly Prat Dry Vermouth 1.0L 18% The history of Noilly Prat Dry Vermouth Hippocrates already added herbs to wine and created an elixir that stimulates gastric juices and aids digestion, which is known today as vermouth. Noilly Prat is the big French brand and is intensely dry. Noilly Prat was created in 1843 by Joseph Noilly and Claudius Prat on the basis of wines from the Languedoc. The history of Noilly Prat actually begins before its market launch. To be more precise, the beginnings of Noilly Prat can be found at a time when wooden sailing ships were still sailing the world's oceans and had to contend with wind and weather. At that time, the wine barrels from France were often stored on the deck of the ships and were completely at the mercy of the seasons and the weather. This special type of "storage" made the wine very dark and gave it a strong aroma. When steamships finally conquered the seas, the wines also changed and they lost their rich and characteristic taste. This was also noticed by Joseph Noilly and Claudius Prat, who then developed a storage method for Noilly Prat in which the Noilly Prat is exposed to the four seasons. The production of Noilly Prat Dry Vermouth The production of Noilly Prat Dry Vermouth requires attention as well as a lot of time. The base wines for Noilly Prat Dry Vermouth are made from sun-drenched grapes of the Picpoul and Clairette grape varieties from the Marseille region. The wines then mature outdoors in wooden barrels that are up to 60 years old, giving them their unmistakable aroma. The base wines for Noilly Prat are then blended and the secret spice mixture is added. Nutmeg, bitter orange, chamomile and gentian, among others, give Noilly Prat Dry Vermouth its unmistakable taste. The mixture of around 20 herbs and spices macerates for three weeks in the base wines for Noilly Prat Dry Vermouth before the spice mixture is filtered off and the wine matures for a further six weeks and is finally bottled in the distinctive Noilly Prat bottles. The taste of Noilly Prat Dry Vermouth The dark golden Noilly Prat Dry Vermouth impresses on the nose with its fine and varied herbal aromas. On the palate, Noilly Prat Dry Vermouth is spicy and intense yet very mild at the same time - a balancing act that only a few products manage. Due to its unique taste, Noilly Prat Dry Vermouth can be found in restaurants all over the world as well as behind the bar. Chefs in particular consider it an indispensable ingredient in numerous fish dishes. In bars, Noilly Prat Dry Vermouth is the absolute first choice for connoisseurs in the world-famous Martini cocktail. From our own personal experience, we can therefore only warmly recommend using Noilly Prat Dry Vermouth in the kitchen and bar!

Byrrh Grand QuinQuina Aperitif 0.75L 18% The history of Byrrh Byrrh is a French wine-based aperitif. Byrrh was once the best-selling aperitif in France and is currently on the rise again. The Byrrh Grand QuinQuina was invented by the brothers Pallade and Simon Violet. The Violet brothers were itinerant textile merchants who recognized the high demand for wine and aperitif drinks at the time. In 1866 they finally developed the recipe for the Byrrh Grand QuinQuina Aperitif. The basis was various dry wines (usually from the Carignan grape), which the brothers skilfully flavored with various national and international spices. These include cocoa, coffee, kalumba, gentian, chamomile, cinnamon and bitter orange peel. At the time, such a mixture was not particularly unusual, which is why the Violet brothers decided to use another special ingredient to distinguish Byrrh from other wine-based aperitifs. They added cinchona bark to their aperitif, which contains the active ingredient quinine, which is known for its effect against malaria and fever. Quinine is also what gives tonic water its distinctive bitter taste. Because of the addition of quinine, the Violet brothers skilfully marketed their Byrrh aperitif as a health-promoting drink. Since the competition naturally did not like this at all, the Violets had their drink officially declared as health-promoting, which meant that it was sold in pharmacies from then on. Byrrh became the best-selling aperitif in France and was also successfully exported to the USA. Due to prohibition there and the Second World War in Europe, however, sales collapsed sharply and tax-advantaged products such as Banyuls, Muscat de Frontignan and Rivesaltes overtook Byrrh. Since 1977, the former family business has belonged to the international spirits group Pernod-Ricard, which still has the spirits manufactured in the old production facilities in the town of Thuir near Perpignan. For several years now, Byrrh has been on the rise again, which is closely linked to the revival of global cocktail culture. The taste of the Byrrh Grand QuinQuina Aperitif The reddish aperitif reveals fine wine and herbal aromas on the nose that harmonize wonderfully with one another. On the palate, in addition to the sweet notes of cocoa, coffee and dried fruit, there is also a clearly perceptible bitter note. This comes from the quinine and sets the taste of Byrrh apart from other aperitif wines. The sweetness is also accompanied by a pleasant bitterness in the aftertaste. Connoisseurs enjoy the Byrrh slightly chilled or as a long drink with soda.

Punt e Mes Vermouth 0.75L 16% Punt e Mes is an Italian bitter aperitif from Turin. Its name comes from the Piedmontese language and means "a point and a half". This describes the taste profile well. The Punt e Mes is characterized by one part sweetness and half bitterness. Produced since 1870, the Punt e Mes has long since become a classic of Italian aperitif culture.On the palate it presents itself like a mixture of red vermouth with a dash of Campari and clear notes of toffee and cloves. But it remains surprisingly smooth and fully fulfills its purpose as an appetite stimulant.In Italy it is served chilled or on ice and garnished with an orange peel. The Punt e Mes is also the basis of many cocktails such as the classics Manhattan, Negroni or Rob Roy.

Noilly Prat Rouge French Vermouth 0.75L 16% Noilly Prat Rouge is produced under the same strict guidelines as Noilly Prat Dry Vermouth near Marseille, France. Noilly Prat Rouge French Vermouth differs in that a different spice composition is used in its production.These include quinine, cloves and cinnamon. Noilly Prat Rouge is ideal for numerous classic cocktails such as the Manhattan or the Negroni.

Dolin Vermouth Rouge 0.75L 16% The Dolin house was founded in 1821 by Joseph Chavasse in Echeles en Savoie and as a liquor distiller he was involved in extracting aromas from fruits and plants. A few years later he moved to Chambery where his company began to marry local wines from Savoie/Chambery with the countless herbs of the nearby mountain region.The Dolin brand goes back to Ferdinand Dolin, who married a descendant of the founder. Dolin vermouth is drier and more characterful than the Italian style developed in Turin and has a natural freshness paired with the purity of natural mountain herbs.Dolin Vermouth Rouge has the best price/performance ratio away from the big players in the global vermouth business. Top recommendation!

Dolin Vermouth Dry, 0.75 L, 17.5% The Dolin house was founded in 1821 by Joseph Chavasse in Echeles en Savoie and as a liquor distiller he was involved in extracting aromas from fruits and plants. A few years later he moved to Chambery where his company began to marry local wines from Savoie/Chambery with the countless herbs of the nearby mountain region.The Dolin brand goes back to Ferdinand Dolin, who married a descendant of the founder. Dolin vermouth is drier and more characterful than the Italian style developed in Turin and has a natural freshness paired with the purity of natural mountain herbs.Dolin Vermouth Dry has the best price/performance ratio away from the big players in the global vermouth business. Top recommendation!

Dolin Vermouth Blanc, 0.75 L, 16% The Dolin house was founded in 1821 by Joseph Chavasse in Echeles en Savoie and as a liquor distiller he was involved in extracting aromas from fruits and plants. A few years later he moved to Chambery where his company began to marry local wines from Savoie/Chambery with the countless herbs of the nearby mountain region.The Dolin brand goes back to Ferdinand Dolin, who married a descendant of the founder. Dolin vermouth is drier and more characterful than the Italian style developed in Turin and has a natural freshness paired with the purity of natural mountain herbs.Dolin Vermouth Blanc has the best price/performance ratio away from the big players in the global vermouth business. Top recommendation!

Lillet Rouge Aperitif, 0.75 L, 17% This wonderfully light wine aperitif, with its rich citrus aromas in its taste, is excellent to drink neat or use in mixed drinks. Named after its founders, the Lillet brothers, it has been produced in Bordeaux, France since 1872.The basis for Lillet Rouge Aperitif is wines from the Bordeaux region, which are mixed with extracts of citrus fruits such as sweet, bitter and green oranges from Spain, Morocco, Tunisia, Mexico and Haiti, as well as quinquina bark from Peru.It is then stored for 4-6 months in oak barrels. The color of Lillet Rouge Aperitif is a rich ruby red, the taste has fresh orange notes, a little vanilla, paired with red fruits and a fine spice. Lillet, originally called Kina Lillet, should always be drunk well chilled. Recommended!!!

Dubonnet Rouge Aperitif 0.75L 14.8% This wine aperitif from France, sold since 1846, is based on wines that are mixed with herbs and various spices and stimulates gastric juices. The cinchona bark also gives Dubonnet Rouge Aperitif an elegant bitter note. Dubonnet Rouge is stored for 2 years before it is bottled. Dubonnet Rouge Aperitif is excellent to drink neat, especially before a meal, or to incorporate into various pre-dinner cocktails. Color: reddish brown. Taste: spicy, citrus aromas and subtle sweetness. A classic!

Suze 1.0L 15% Suze was once a staple in every bar, at least in France. Today, the aperitif, which shines with strong gentian notes, is waiting to be rediscovered and has already found many new fans in this country. The root of the yellow gentian is the secret of the taste of Suze, which has been produced since the end of the 19th century. The color is a light golden yellow. Serve chilled on ice!