Unavoidably, this guide is not exhaustive. Many vermouths are regional products that don’t get exported to the U.S., and admittedly, the listings here are biased toward the U.S. marketplace. However, the marketplace is fluid, and we will add more listings as adequate information becomes available.
New World vermouth producer based in New York City. Products utilize wines from the North Fork of Long Island (Chardonnay) and fortification with apple brandy from upstate New York. The Amberthorn product is drier, has 21 botanicals, and is sweetened with honey. The Armadillo Cake is sweeter, has 32 botanicals, and is sweetened with caramel. Neither vermouth contains wormwood, and neither is immitative of any Continental style of vermouth. Introduced in September 2012.
Web site: http://atsbyvermouth.com/
New Berlin-based vermouth brand.
*To our knowledge, none of these products are currently imported to the USA.
Web site: http://www.belsazar-vermouth.com
Originally, Boissiere was a major Chambéry brand. In 1971, production in Chambéry ended and the brand was re-applied to a Torino vermouth, Bosca Cora (see Cora, below), for certain export markets.
In Torino, 1786, Antonio Benedetto Carpano invented the commercial model for what we know today as red vermouth, possibly even coining the term “vermuth.” The Carpano brand was formalized some years later by Carpano's nephew. The red vermouths of subsequent producers, such as Cinzano and Gancia, were their own riffs on what Carpano first successfully marketed. Today, production is in Milano, Italy.
*not imported to the USA
Punt e Mes dates to around 1867 and is simultaneously amongst the bitterest and sweetest of vermouths. Punt e Mes is a rare example of a vermouth amaro, or “vermouth con bitter,” a style of vermouth with extra bitters added. Adulterating Vermouth di Torino with bitters or vanilla flavoring—almost like a cockail—when drinking it is an Turinese custom almost as old as vermouth itself; this style has bitters built-in. Although it is not typically described or marketed as such, Punt e Mes can be thought of as a bottled vermouth cocktail. Punt e Mes is Carpano's top-selling vermouth.
Antica Formula is a highly-regarded product first introduced in the 1990s. Antica Formula is an example of the vermouth alla vaniglia style: a red vermouth with added vanilla flavoring and sugar to balance. Note: Antica Formula is based on an old recipe, but it is not Carpano's original vermouth recipe.
Carpano Classico is the contemporary expression of the product that was Carpano’s original commercial vermouth. Its similarity to that original product remains an open question. Availability is limited. Anecdotal reports are that it is, at the least, a good red vermouth.
Carpano Dry was introduced in 2014.
Web site: http://www.carpano.com (The Carpano brand is currently owned by the Milanese firm Branca.)
Also, see this vintage promotional booklet (PDF-12MB) containing an official history as well as interesting visual materials. The date of this booklet is unknown (1970s?), but it predates the brand’s acquisition by Branca and the relocation of production to Milan.
Originally the brand of successful liqueur manufacturer from Pecetto that can trace its history to 1757. In 1815, Cinzano relocated to Torino and essentially took over from Carpano (for a while) as the officially sanctioned producer of Vermouth di Torino, based on Carpano's model. The brand lives on and is one of the world's most recognizable spirits brands to this day. Check the label for current production. Like Martini, Cinzano is one of the longstanding, mass market leaders.
*not imported to the USA
Cinzano recently introduced fruit-flavored vermouth products in select European markets.
Web site: http://www.cinzano.com (The Cinzano brand is currently owned by Davide Campari-Milano S.p.A.)
The house of Cocchi is a Torino winery known for an array of still, sparkling and fortified muscat wines. In 2011 they revived their house vermouth, resulting in the first genuine Vermouth di Torino (protected designation of origin) available in the USA in many years. Production is in Torino, Italy.
Prominent sparkling wine producer in Piemonte. New ownership has brought their 19th Century vermouth and americano products back into production, with emergent distribution in the United States.
Web site: www.contratto.it
Another early Torino producer that was, for a time, the officially sanctioned producer of Vermouth di Torino. Cora was the first Torino producer to begin exporting their product as well as the first vermouth exporter to the United States market (1838) as well as to South America. Cora grew quite successfully until World War II, then went into decline, and was eventually purchased by spumante producer Bosca in 1984.
*not imported to the United States, but see Boissiere, above.
Produced in Chambéry (shahm-bay-RHEE), France. Appellation d' Origine. Dolin invented and commercialized the blanc style (“white vermouth”) in 1821. Their red vermouth dates to the same time. Dolin is now the last remaining Chambéry producer.
Web site: http://www.alpenz.com
Produced in California, United States. Gallo, a mass market winery founded in 1933, has been producing low-priced red and dry vermouths for much of its history, mainly for the US market. Their products were ubiquitous during the mid-Century decades.
Produced in Canelli, Italy. Available in some US markets. Longstanding vermouth producer dating to c. 1850.
Web site: http://www.gancia.it/
Produced in Portland, Oregon.
A regional artisanal aperitif product based on Oregon Pinos gris not imitative or representative of any particular European style of vermouth.
Web site: http://www.imbuecellars.com/
Spanish vermouths from Martínez Lacuesta in Rioja.
Some Lacuesta vermouths are now imported to the USA by Fasel Shenstone
Web site: http://www.martinezlacuesta.com
Novel vermouths from Australia featuring regional botanicals, including Australian-grown wormwood.
*not imported to the USA
Web site: http://maidenii.com.au
Novel vermouths created by Italian bartender Giancarlo Mancino and produced in Canelli, Italy (Asti).
Imported to the USA by Fasel Shenstone.
Bianco Ambrato is a bianco vermouth chinato with significant chinchona and gentian components.
Vecchio is a limited edition red vermouth aged one year in Italian oak.
Web site: http://www.mancinovermouth.com
Produced in Cocconato, Italy.
Not a lot of information is readily available about this vermouth, which appeared in select markets in the USA in recent years. It appears to be made by a Piedmont winery moderately well known for their Barolo and related wines. It also appears to be exceptionally good.
Originated in Torino, Italy, 1863, but relocated shortly thereafter to nearby Pessione. Martini & Rossi (known as Martini Sola & Cia until 1879) was agile and adept at distribution and export from the start. The firm achieved success in the U.S. market early on (beginning 1868), just as vermouth was catching on there, and they remain the market leader. Martini & Rossi is one of the world's great liquor brands, recently promoted in most markets simply as “Martini”. Check label for current production; contents may vary significantly in different markets which is a cause for concern.
Martini Rosso is the market-leading red vermouth, the de facto standard or benchmark for the style, and the best-selling vermouth in the US market. Worldwide, however, Martini Bianco (introduced c. 1910) outsells Martini Rosso. Martini Extra Dry was introduced c. 1900 and has been extremely successful in the US market since World War II.
*not imported to the USA
Martini Gran Lusso is a red vermouth chinato introduced in 2013 to celebrate Martini’s 150th Anniversary.
Additional products are available under this brand in some markets.
Web site: http://www.martini.com (Martini & Rossi is part of Bacardi Limited.)
Produced in Marseillan, France, near Montpelier. First and only surviving representative of the “Marseilles style” of vermouth. In addition to the regional ingredients on which it is based, barrel aging plays a definitive role in these products. Originator of the “dry vermouth” style (Joseph Noilly c. 1813 in Lyon). Large scale production began in 1843 in Marseilles under Noilly’s sons, with exports to the USA commencing in 1844. Production relocated to Marseillan in 1850. The “Original French Dry” is the current expression of Noilly’s original dry vermouth product.
†originally for export exclusively to the USA market (1957); distribution is now expanding
Noilly Prat Ambre is a nascent hybrid product initially sold only at the factory tourist center, but distribution is expanding.
After World War II, Noilly Prat began exporting a lighter formulation of their dry vermouth to the USA intended to cater to American tastes, especially Martini cocktail drinkers. This product was arguably an imitation of the Chambéry dry style. Fifty years later, in 2008, Noilly Prat discontinued the special U.S. formulation and phased in the European formula in updated packaging, resulting in a fair amount of confusion and angst amongst Americans devoted to a very particular Martini habit. Sales in the US market plummetted, so in 2012, Noilly Prat put their lighter variation on dry vermouth back into production, bottled as “Extra Dry”.
Web site: http://www.noillyprat.com/
Vermouth producer from Cataluña, Spain. Founded in the 19th Century by D. Augustus Perucchi.
Web site: http://www.perucchi.info/
Novel Australian vermouths featuring botanicals grown in Australia. As of this writing, rolling out in Australia and Hong Kong, with Europe and South America to follow.
*not imported to the USA
Web site: http://www.regalrogue.com
Vermouth di Torino built on Erbaluce di Caluso and Moscato di Asti white wines.
*not imported to the USA
Web site: http://www.riservacarloalberto.com
Stock is a brandy distillery based in Trieste, Italy, that applies its brand to a diverse array of products, including vermouths.
Web site: http://www.stock-spa.it/
Produced in the United States by Sutton Cellars (San Francisco, California), a small artisanal producer. For context, see “New World/Western Dry”
Web site: http://www.suttoncellars.com
Now produced in the United States by The Wine Group, an infamously faceless conglomerate that specializes in mass-market wines. Originally, Tribuno was the vermouth brand of Vermouth Industries of America, a mass market producer founded in the New York City area in 1938 by Mario Tribuno. Low cost Tribuno vermouths were ubiquitous during the mid-Century decades when they produced and sold more vermouth in the US than anyone save Martini & Rossi.
Locavore boutique producer of limited edition, unusually flavored vermouths out of Red Hook, Brooklyn. Contains mugwort.
Web site: http://www.uncouthvermouth.com
Revivalist Vermouth di Torino (rosso) produced under the auspices of the Jerry Thomas Speakeasy in Rome.
Imported to the USA in limited quantities by Winebow.
Web site: on Facebook
Produced by Quady Winery (Madera, California), a small artisanal producer of aperitif and dessert wines from Muscat varieties. Quady entered the vermouth market in the 1990s, a pioneer. For context, see “New World/Western Dry”
Web site: http://www.quadywinery.com/
Vermouth brand of Cellar Sort del Castell near Tarragona, Spain.
Some of Yzaguirre’s vermouths are now imported to the USA by Fasel Shenstone
Web site: http://vermutyzaguirre.com
To the outsider who starts digging, it would seem that nearly every man, woman and child of Torino produces their own line of vermouth. While some remain regional products or even unique to a particular restaurant, some make their way into various export markets. If you have the priviledge of traveling to Torino (or other parts of the world), you may encounter various brands not represented here. Some may be of interest, some may not be distinctive. The important thing is to be aware how common vermouths are in some regions, particularly Piemonte. Some examples, in no particular order: Barona, Chatel, Garrone, Kedem, La Canellese, Nando, Melchior, Perlino, Ponti, Rica Donna, Romanetti, Versasi.
Special thanks to Eric Seed, Romée de Gorianoff, Alexandre Vingtier and Carl Sutton for their invaluable assistance on this project. Otherwise, the individual to blame for this site is Martin Doudoroff, a New York City cocktail enthusiast driven to this sort of folly from time to time.
Corrections, augmentations and general feedback, particularly from vermouth and quinquina producers, are all welcomed at firstname.lastname@example.org.
The text and original images of Vermouth 101 is licensed under a Creative Commons Attribution-Share Alike 3.0 United States License. Bottle and label photography employed on the site are not covered by this license, belong to the brand-holders in question and are protected by copyright law. When in doubt, ask.
Vermouth 101 was edited by Martin Doudoroff, inspired by preceding work by Martin Doudoroff & Ted Haigh. All trademarks and intellectual property employed in discussing brands belong to their respective owners.