Vermouth is not just a martini ingredient. Chefs and bartenders love to drink it like the Spaniards -- as an aperitif. The Spanish vermouths are some of the more traditional styles of vermouth produced in Europe, but it doesn’t mean they all taste the same. There is a whole range of flavors and styles to meet everyone’s tastes and uses.


"This is a traditional recipe and meant to be sipped on its own with a garnish," recommends Importer André Tamers. Made since 1831 by the Acha family for generations in the Spanish Basque Country, the Blanco’s botanicals include wormwood, gentian and bitter orange. Producer Gabriel Acha adds his notes, “It’s all about waking up your appetite and downing these with some olives or banderillas [Spanish appetizers].” 

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This is a dark brown, mahogany, rich vermouth produced in Terra Alta in Spain. It's made from Macabeu wine with unripe green walnuts, spices, and local herbs from Matarraña area of Spain that is aged in wood. It has lots of herbal notes like thyme and rosemary, along with spice, a bitterness balanced with a sweetness.

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Made since the 19th century in Cataluña, this is the first vermouth produced in Spain. They are still using the same tubs, presses and casks to make the vermouth today. It started coming into the US a little over 5 years ago. The Blanco is a spicy sweet version with notes of ginger and honey and the Rojo is bitter, earthy and woody with Christmas spices.



Think sweet, balanced vermouth with notes of grass, nuts, bark, baking spices. From the Alicante region of Spain by one of the great figures of Spanish wine. Senor Don Primitivo Quiles' bodega in Monovar is the oldest in Alicante and has been there since 1780. The vermouth is created using a secret family recipe of fennel, sage, clove, and other botanicals.

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Hand-made vermouths by Martínez Lacuesta since 1937. The base vermut rojo is made with 30 different herbs, spices and botanicals. It's herbal with hints of orange and cinnamon. The reserva is aged in French oak for 7 months and is intensely colored and aromatic.

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Organically-grown grapes from two different farmers are used to make this vermut along with macerated herbs and a small amount of sugar. The vermouth is aged for a minimum of two years in old oak barrels using a solera system. The result is intense, full of aromas, sweet, but with a slight bitter finish.


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