Description
Check out this article from Wine Enthusiast “Why vermouth Torino should be on your radar”
“Aged six months in large wooden barrels, this sweet vermouth is zesty and mildly spicy on the nose and palate. Flavors layer molasses and maple with dried sage and savory spices, plus a hint of orange peel in the back. ”
This standout collaboration between Antica Distilleria Quaglia, Chef Federico Ricatto, and the team at the Jerry Thomas Project in Rome is giving vermouth a serious upgrade. But don’t expect your typical sweet red vermouth—this one breaks the mold.
Crafted with a base of high-quality Nebbiolo from the Langhe (yes, the same grape used in Barolo), it takes its cues from a 19th-century recipe by the legendary bartender Jerry Thomas. While most red vermouths start with white wine and get their color artificially, this one uses actual red wine—and it shows. The result is a vermouth that feels deeper, more mature, and genuinely complex.
Aged in barrels for several months, it’s infused with a thoughtful mix of ingredients, many of them either hand-prepared at the distillery or sourced from small-scale, top-tier producers around the world. Think wormwood, Alpine mint, cloves, mace, and gentian. The result is a drink that’s less sweet than most vermouths, but layered with flavor.
Originally designed as a digestif, it also works beautifully in cocktails where you’d normally use sweet vermouth—just expect a more refined, grown-up twist.
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