Description

The joint venture between Carlo Quaglia, distiller since 1890 in Castelnuovo Don Bosco, Federico Ricatto and the Speakeasy in Rome with his Jerry Thomas Project has produced a Vermouth that extends the moments of thinking mixed up until the end of the 1700s.

To say that the recipe is simple is to tease oneself, the names of the ingredients are simple, but the intellectual “potion” of conceiving wine, alcohol and naturalness in herbs and spices is very, very complicated.

The wine is a Langhe white Muscat, to which was added pure alcohol and refined distillation (it will reach up to 18 °), then a fortnight of aromatic and medicinal herbs harvested on the alpine slopes that surround Turin and spices. The injected sugar is pure sugar cane and recently refined.

Professor’s Vermouth is called this product really far from the stereotypes of aromatized wines, always called Vermouth, which create sublime cocktails like Negroni or Americano.

The Professor’s Vermouth was created with a well-defined purpose, to regain the role that must compete with it, that of an aperitif.

The eye is fascinated by the amber-yellow color, like marsala, the smell fluctuates on fumes of essences, of wormwood, of bitterness and of dry straw; it is an ancestral reminder of mahogany wood shelves imbued with that part of the pharmaceutical mixture that uses the fruits of nature to make herbal teas, aerosols and ointments. The subtle tactile sensation of ethyl alcohol manages to stay in balance with its heat (to be mitigated with a suitable serving temperature) and with the flavor, even refreshing, produced by the infusion of herbs and spices. The harmonious thread of the bitter taste closes with bent and ginger tones, which absorb without killing the presence of sugar to create a twin effect: amiable and bitter.

We also consider it a splendid aperitif, therefore a tradition to be dusted off in full and with shared purpose, because a Vermouth like this has a class to sell.

Alcohol: 18% Vol