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Vermouth Mon Dieu Original
Vermouth Mon Dieu Blanco is a vermouth made with a base of Viura grape must, aged for 6 months in oak barrels and infused with a unique selection of extracts from herbs, flowers, roots, spices, and fruits, following ancestral winemaking techniques that give it an authentic flavor.
It is a vermouth with intense aromas and notes of stone white fruits that shows great balance between sweetness and bitterness, reminiscent of traditional white vermouths. Vermouth from La Rioja
Vermouth Production
The production of different types of vermouth varies according to their origin. Spanish vermouths are spicy and elegantly sweet. While French vermouths tend to be more bitter and less spiced, Italian vermouths are sweeter and have a shorter flavor profile.
In the past, their production came from leftover grapes and musts from winemaking, but after gaining popularity, specific wines began to be used for their production. Today, their composition includes the best wines from across the country, some specifically made to be turned into vermouth.
How to Make Homemade Vermouth
Although it is very difficult to make a homemade vermouth with the same flavor as this one (the reason is that most of these vermouths age in oak barrels or other woods), we can make homemade vermouth to enjoy with family or friends with a good appetizer.
How can we make our own vermouth?
We will start by choosing a good wine to which we will add wormwood and a mix of roots, barks, flowers, and fruits of our choice.
Let’s look at some of the most commonly used herbs and what they contribute to the brew:
- Cardamom adds a flavor with a sweet and spicy touch, also providing a citrus aroma.
- Nutmeg gives a rough aroma and flavor, slightly spicy.
- Gentian root gives the vermouth a bitter flavor; only a small amount should be used as its flavor is very intense.
- A good candidate for a floral touch is the iris. Its flavor is sweet with an earthy and bitter background.
- Cinnamon adds a woody aroma and a sweet flavor.
Everything into a container and in a dark place
All these spices, along with lemon peels, are placed in a container with white wine, put into a cloth bag for easier removal.
This container should be kept in a dark, dry place for a month. Afterwards, the herbs are removed and sweetened with caramelized sugar to taste.
And now, enjoy!
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