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Vermouth is an aromatised, fortified white wine, flavoured with various botanicals (roots, barks, flowers, seeds, herbs, and spices) and sometimes coloured.

Cocktail connoisseurs know that when gin and vermouth come together in a tipple (and not just Martinis!), the result is truly delicious.

The hardworking distillers at Bordiga source their base wine from the family-owned wineries that surround the distillery. Similarly, they hand-pick many of their herbs from the same Alpine village just outside of which their gin botanicals grow. It’s a close-knit community of producers and herb growers, and all of that love can be tasted in the final product.

The historical bit!

The modern versions of the beverage were first produced in the mid to late 18th century in Turin, Italy. While vermouth was traditionally used for medicinal purposes, its true claim to fame is as an aperitif, with fashionable cafes in Turin. However, in the late 19th century it became popular with bartenders as a key ingredient in many classic cocktails that have survived to date, such as the Martini, the Manhattan, the Rob Roy, and the Negroni.

Historically, there have been two main types of vermouth: sweet and dry. Responding to demand and competition, vermouth manufacturers have created additional styles, including extra-dry white, sweet white (blanc or bianco), red, amber (ambre or rosso), and rosé.

At the end of the nineteenth century Pietro Bordiga owned a famous bar in Turin. He decided to use his knowledge of botanical flavorings and the extraction of essential oils to open a distillery, and he decided to locate it in a city near the mountains where the wild plants used to make amaro and other spirits grew. He chose the city of Cuneo, a little over an hour south of Turin and close to the Occitan Alps. The climate here, influenced the mountains and by proximity to the ocean just over the Alps, creates herbs that are particularly rich in essential oils and aromas.

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