Bordiga Vermouth di Torino Bianco

IMPORTER NOTES:

OVERVIEW: “The Bianco Vermouth was Pietro’s first recipe, created in 1888, and is still in use today. Tremendously versatile in cocktails, it can modify any style of drink and pairs with spirits from gin to whiskey to calvados.”

TASTING: “Citrus, baking spice and floral elements define the palate. As with all Bordiga vermouths, freshness and acidity set it apart from others in the category, allowing the botanicals to shine. Complex and vivd, excellent balance of sweetness and bitterness. Try this in a White Negroni, classic cocktails like the Puritan or Gibson. (18% ABV)”

PRIMARY BOTANICALS: “Artemisia absinthium, European dittany, elderflower, cinchona, orange peel, anise, vanilla bean, Gentiana acaulis flowers. Artemisia, elderflower, dittany, gentiana all wild foraged locally, orange peel from Sicily, vanilla from Madagascar, others from Asia. Wines are trebbiano, moscato and cortese from the Langhe.”

PRODUCTION METHOD: “Wines mixed and rested 5 days, sugar added and stirred periodically over 5 days to dissolve, all herbs infused or distilled individually then added to the wine solution. Rested 40 days, clarified naturally with cold temperature, paper filtered, rested 10 days, then bottled and rested 20 days in cellar.”