Back to basics - vermouth as a revelation

2 cocktails: 18 cl vermouth.

Much like Artemis, greek goddess of the hunt and the wilderness, searches for prey, we constantly track new ingredients to be used in cocktail compositions. The components of a cocktail? In a nutshell: alcohol, something bitter and something sweet. This is the canvas on which great drinks are composed. To a large degree, the creation of new cocktails is therefore driven by the discovery of new shades, nuances and combinations of bitter aromas.

I suspect that bitterness in cocktails is key because we are genetically programmed to become alert when bitter taste buds are triggered, warning us of potentially harmful foods. Our body's alarm system puts us on high alert while we become more aware and 'interested'. This is likely what gives cocktails their special 'kick' aside from other chemical effects that bitter agents and alcohol may have on our minds.

Traditionally, vermouth - aromatized and fortified wine - has been a prime choice as bitter component for cocktails. It contains all of the above, alcohol, bitterness and some sweetness with the exception of dry vermouth of course. Fortification entails the addition of higher proof alcohols (e.g. fruit brandy) while aromatization is based on the addition of aroma excerpts (so called macerates) from spices, petals, plant skins and herbs, including vermouth of course.

If made from excellent and not from inferior wines, with carefully balanced and nuanced taste additions, a great vermouth will try to preserve the original character of the underlying wine from which it is crafted. As such it may become a revelation and a taste adventure all by itself. And this is where I recently had my eureka moment, sipping a spectacular, Silvaner-based vermouth made by Peter Vogel (facebook link), a local wine producer from the village next door (see bottle in the background of the photograph).

Among the vermouths I have tasted, including some excellent ones from the makers of Berlins Belsazar series, this one (Peter Vogels 'Wermut') comes out on top, a clear favourite and a true revelation, worthy of being consumed undiluted, or if you have to, with a dash of tonic.

I'll end this entry with a last fun fact. Guess to which genus of the botanical plant taxonomy vermouth belongs to. Artemisia!

Zum Wohl, cheers, enjoy.