Casa Mariol - Vermut Negre

Red Vermouth

Rich, Spicy, Fruity.

The Spanish tradition of la hora de vermut (the vermouth hour) is a tough one to not get enthusiastic about. Glasses of this rich, syrupy libation, served best over ice with an orange slice and an olive, can be seen in the hands or resting on the table in front of near-on every person seated on the outdoor terraces of Madrid's bustling restaurants on a Sunday afternoon. 

In my experience of Spain, there is no drink that is quite so distinctly Spanish as vermouth. It is with almost cult-like dedication that the people of Madrid consume this liquid, though it can be found in bars across the country, with its true home being the city of Reus in Catalunya.

The tradition of infusing wine with spices originally comes from Italy. However in the 1800s, through the trades of the Mediterranean, bottles of this beverage were brought into the Catalan harbours. Local producers began to try their hand at producing their own vermouths but the tradition really caught fire in Reus with the small city once boasting as many as 30 different producers. From here, they distributed their vermouth all around Spain, eventually getting the whole country hooked.

They found the Italian style too herbaceous and bitter for their liking, the Italians using it more as a mixer to a cocktail, and instead opted for a style with a bit more sugar and warmer notes of cinnamon and orange.

During my time in Spain, I tried many a delicious vermouth from all around the country but the Vermut Negre from Casa Mariol holds a special place in my heart. Casa Mariol is a family winery based in the small Catalan town of Batea and it is there that I once spent a year working in the wineries and vineyards. This vermouth was often the drink of choice at the favourite of the town's two bars so many a glass has been enjoyed with friends before.

For that reason, I am happy to be able to share it with you.

Casa Mariol, now in the hands of its third generation was founded in 1945. Today they work with 50 hectares of vines in a large mix of varieties which the farm with organic certification.

To make this vermouth they take a selection of white grapes, mostly of the Macabeo variety, to make a base wine which they fortify, sweeten and infuse with their special blend of herbs and spices. A lot of these infusing agents are from the general recipe, things like orange and cinnamon but they add their own touch by mixing in a load of herbs that grow wild in the forested hills that surround the town. 

As mentioned before, this is best served over ice with a thick orange slice and a couple of olives. If its too strong for your tastes dash in a bit of soda water.

Spectacular!