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Vermouth – The Overlooked Essential

21.03.25

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6 min read

Vermouth has long been the quiet workhorse of the cocktail world—always present, rarely the star. But for those who know, it’s so much more than just a supporting act in a Negroni or Martini. From conversing with Vault Aperitivo and 58 & CO, it’s clear that vermouth is having a moment. "In modern drinking culture—certainly in the UK—it’s experiencing a real resurgence," says Dan Joines, founder of Vault Aperitivo.

Though its exact origins remain a mystery, vermouth’s commercial history is firmly tied to Italy, where Antonio Benedetto Carpano introduced it in 1786. As Aimee Neighbour from 58 & CO notes, vermouth has been around for thousands of years, originally conceived as a way to extend the life of wine by adding herbs and fortifying it with additional alcohol. Once valued as a medicinal tonic, it gradually evolved into a bar staple, thanks to its carefully balanced infusion of herbs, spices, and botanicals.

Now, a new wave of producers are reclaiming vermouth as a drink worth savoring on its own.

"No longer is vermouth a dusty old bottle in your grandmother’s cupboard—it’s exciting, vibrant, and appealing to a younger audience" - Dan Joines

The unsung hero of cocktails

Vermouth comes in many forms, each with its own distinct personality. The rich, bittersweet notes of sweet vermouth—first developed in Turin—anchor classics like the Negroni and Manhattan. Dry vermouth, the backbone of a properly made Martini, delivers crisp, herbal sharpness. More modern expressions, such as ambrato or rosé, push boundaries with bolder, more expressive profiles.

For decades, vermouth has often been dismissed as a mere modifier, rather than appreciated for its complexity, as Neighbour notes. But in the right hands, it has the power to transform a cocktail from good to extraordinary. And yet, its true beauty isn’t only found in the hands of a bartender—it’s in the simple pleasure of drinking it on its own.

The botanical heart of vermouth

At its core, vermouth is about balance—a delicate interplay of botanicals, herbs and aromatics that define its character. Each producer brings a unique touch to botanical selection, layering complexity into every bottle. While wormwood (from the German wermut) remains a defining ingredient, modern makers experiment with local flavors to add a sense of place. 58 & CO, for instance, uses botanicals grown in their distillery and wonky apples from nearby orchards to infuse their vermouth, creating something distinctly unique.

More recently, there has been a shift towards transparency and quality, with producers placing greater emphasis on the provenance of ingredients—not just the botanicals, but the wine itself. "Highlighting the quality and provenance of the wine used is very rare, but something we have embraced," says Joines. As consumer palates become more sophisticated, there’s an increasing demand for better-quality experiences. People are drinking less but willing to invest in something exceptional, moving away from overly sweet, synthetic vermouths, towards those that are clean, vibrant and complex. 

This renewed focus on craftsmanship means vermouth is no longer just a supporting act—it’s a drink worth appreciating on its own merits.

How to Enjoy Vermouth on Its Own

Drinking vermouth solo is an art; a ritual woven into daily traditions across Europe. In Spain, La Hora del Vermut is a sacred pre-lunch pause, vermouth served over ice with an orange slice and an olive. In Italy, it’s at the heart of aperitivo culture, sipped with a splash of soda and a twist of citrus.

Temperature is key. Vermouth should be served cold, straight from the fridge or poured over ice, allowing its layers of flavour to unfold. The right glass enhances the experience—Joines’s trick is to freeze your glass beforehand. A well-placed garnish, whether a curl of orange peel or a plump green olive, adds the final touch.

Setting Up the Perfect Home Aperitivo

A well-stocked home bar isn’t complete without vermouth—but not all vermouths are created equal. Quality matters, as does proper storage. Once opened, vermouth should be refrigerated to maintain its vibrancy. Unlike spirits, it is still a wine at heart and will lose its complexity over time if left on a warm shelf. eto’s airtight seal helps preserve vermouth’s delicate balance of botanicals, keeping each pour as fresh as the first.

When it comes to simple serves, less is more. A splash of soda turns it into an effortless highball. A white Negroni brings out its citrusy elegance. Or, for purists, a few cubes of ice allow its layers of flavour to shine with no distractions. As Joines puts it, "All you really need is plenty of good ice, soda, tonic, and a few carefully chosen garnishes—and don’t forget the aperitivo snacks!"

Vermouth & snack pairings

Vermouth’s botanical depth makes it a natural match for food. Sweet vermouth, with its rich spice and warmth, pairs beautifully with salty cheeses, cured meats and roasted nuts—think aged Manchego, Jamón Ibérico, or Marcona almonds. Dry vermouth, crisp and herbaceous, complements briny olives, anchovies and fresh seafood like oysters. For lighter styles like ambrato or rosé, citrus canapés and ripe fruit enhance their floral, honeyed notes. Ultimately though, there are no rules—serve what you love.

Vermouth Suggestions

58 & CO x Laylo

58 & CO have taken vermouth in a new sustainable direction. When premium boxed wine brand Laylo found themselves with surplus Pinot Grigio, the London distillery saw an opportunity to transform it. Fortified with their own vodka and infused with hand-picked botanicals from their East London distillery garden, the result is a British Bianco Vermouth with a bright, modern profile—lemon verbena, fresh wonky apples from Kent, and warming vanilla.

Part of their experimental ‘CO-LAB’ series, this small-batch release reflects 58 & CO’s commitment to sustainability. A certified B-Corp, they’re solar-powered, grow many of their own ingredients, and continuously innovate—turning excess wine into vermouth, crafting olive oil vodka, or even supplying hand sanitiser to the NHS. With collaborations ranging from chefs like Ottolenghi, to bartenders rethinking aperitivo, 58 & CO are redefining what British vermouth can be.

Vault Aperitivo


From day one, Vault Aperitivo’s focus has been simple: the best ingredients, treated well. That starts with English wine– expensive, yes, but worth it. It shapes their vermouth, giving it character and depth, and sets them apart in a market where many producers overlook the wine itself. They believe in doing justice to their ingredients, balancing tradition with a modern approach that puts quality first. As Dan Joines notes, “if you want to drink vermouth as vermouth, rather than one of ten ingredients in a cocktail, then choosing a well-made, ingredient-focused vermouth is essential – something that tastes clean, vibrant and delicious, rather than overtly sweet and synthetic.”

Sustainability is just as central to their methods. They use 100% recycled glass bottles, and have designed refillable, recyclable cans to reduce waste. Their glass stoppers are reusable, labels are biodegradable, and they’ve eliminated plastic altogether, opting for vegetable-based seals instead. Thoughtful choices, made with the same care and attention as their vermouth. 


A rare, semi-dry vermouth, Meadow offers a beautifully balanced profile—neither too sweet nor too dry. Its infusion of meadowsweet, hay, chamomile, fennel and dandelion, sweetened with Northumberland honey, creates a delicate, floral complexity. Best served as a Vermouth & Tonic, it’s a refreshing, low-ABV alternative to a G&T, and equally at home in wet martinis or white negronis.

Dolin Vermouth 

Dolin remains one of the few independent vermouth producers—and the last to craft Vermouth de Chambéry. Staying true to the principles that earned Chambéry France’s only Appellation d’Origine for vermouth in 1932, Dolin continues to produce vermouth in the region itself. The exact recipes remain a well-guarded secret, macerating whole botanicals rather than relying on pre-prepared infusions, and sweetening only with grape must, wine, or sugar. Its popularity soared during the golden age of Parisian café culture, and today it’s a fixture in bars around the world. Delicately balanced and remarkably good value, Dolin proves that great vermouth doesn’t have to come at a premium.

Dolin Vermouth de Chambéry captures the essence of Alpine meadows, with a light, dry character that sets it apart from its heavier, more pungent counterparts. The botanicals native to the Chambéry region lend a subtle, bittersweet complexity—never overpowering, always in balance. The Rouge is particularly well-judged, with just enough sweetness to round it out, and a touch of bitterness to awaken the palate. Enjoy it over ice with a twist of citrus, or as a seamless complement to classic cocktails.

For too long, vermouth has been an unsung hero, its full potential hidden behind the glare of stronger spirits. But those who take the time to appreciate it on its own, quickly learn: vermouth is more than just an ingredient—it’s a unique experience just waiting to be rediscovered.

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