Sunday morning, We go out to go around Ciutat Vella. Although almost noon, The streets are still asleep. Let's stand, But, The Light of Valencia, dazzling. So much that it makes the green of the hospital library gardens turn on, Lighting the hidden turrets of the slit street of the Peu de la Creu and causes us to shelter below to make a religious vermouth on a terrace of the head and house..
Spring has these things in Valencia that make you fall in love and, This month, To complete the circle and celebrate the vernal time, Tasting here brings you a compilation of more than a dozen Valencian vermouths so you can ask your usual bar or buy them to make it home.
We have them distributed from south to north, starting with the Golden Grano of Elche, with palomine grapes macerated in the tonnells where the cantueso previously; the elderly vermouth of Muro de Alcoy, with malvasia white wine, Forty Mariola Herbs and Saüc berries from the same winery; the Lobo Pardo vermouths, with boval, I ALBINO LOB, of muscatel and malvasia, of the Alqueria of the Countess; The Valsangiacomo, of macabeo, made in Xiva with a recipe of 1904, or the Vermut Domingo de Castelló de la Plana, made with grapes Airén, which allows herbs and other aromas of vermouth to pay close attention.
Discover the whole list here. If you know any more, Let us know at our address of email or to our Facebook profile.
XAVIER BENAVENT / MARTINA MONLLAU
Gold grain
Sys, Elx (Down Vinalopó)
Vermouth made with the variety of palomin grapes macerated in the tones of 400 l where the cantueso previously for six months with various botanical elements such as the maiden, the gençan and the orange corph, among others (15º Alcohol). This destalry also manufactures other Valencian liqueurs such as L'Herberet, he cantueso, the anise, Date or nougat liquor.
Quiles primitive vermouth
Celler Primitive Quiles, Monomer (Medium vinolopon)
This black vermouth is made following the traditional method. Retain the design of the original label (1927). New York Times reviewed the 2015 in this article. Another reviewable drink from this cellar is the production of fondellol wine. In this article You can find more information if you do not know what VI we are talking about.
Red
Artisan Drinks, The Vila Joiosa (Marina low)
He barman Felipe Fuster has created this handmade vermouth with which he wants to claim the simplicity of this drink. Just because of this only fifteen botanical elements have been included. Red production is very limited with a roll of 2.401 numbered bottles. If you want to try it, No Badeu!
PUIG FIELD VERMUT
Puig Campana, the Nucia (Marina low)
Passionate about vermouth, The creators of Vermouth Puig Campana decided to launch to produce the 2015. With two versions, craftsman and reserve, The Puig Campana vermouth is produced with a 90% of Alexandria Muscatel White Grape, 10% of black grapes and a maceration of 55 Days of botanists such as cat queue, chamomy, cinnamon, gingebre, etc. The reservation is in a French oak barrent between 120 i 150 dies.
Artesano Red of Teulada
Cooperativa Sant Vicent Ferrer, roof (High marina)
From the Cooperativa de Sant Vicent de Teulada there is this classic vermouth with muscatel grapes and a mixture of herbs from the Marina Mountains. AMB TO CHARTA, has a touch of citrus that extends in the mouth. See on its website the rest of the cooperative products.
Gorgos Valley / XALONERET
Bodegas Xaló, Shawl (High marina)
The Bodegas Xaló winery has in its product portfolio, Two red wine vermouths with muscatel grapes. The Gorgos Valley, more serious, in the el xalonet, that is how they are usually called those who live or are shallow, that has been made following the traditional method but is intended to break the clichés of vermouth, to enjoy the before and after the meals. Find it here in your online cellar.
Vermouth Daniel Belda
Daniel Belda, Fontanars of the Alforins (Albaida Valley)
With a hare eye, what is also known as Spanish of tempranillo, Daniel Belda makes this black vermouth following the recipe used by his father, The old formula vermout. They go down the notes of Moraduix, toal the artemics.
Eldella
Winery the mountain, Wall (Alcoyan)
Made with wine Bank of the Malvasia variety, possesses 40 herbs of the Mariola range and 20 Exotic vegetables. The name comes from the elderly berries containing, of the same tree they have in the cellar. An old wood color and a powerful aroma, is macerated during 50 days according to an original recipe of 1890. Graduation 15º.
Small vermouth
The winemaker, Tinting (Albaida Valley)
With the base of a fresh and alive wine, He has added native herbs from the Mariola range, such as sage or rudder. Its creators describe it with the scheme of three words: fruit, freshness and balance.
VERMOUTH 4 Shades
Lucky Celler Changed, Aielo de Malferit (Albaida Valley)
Made with grapes of the Grenache variety and 21 Secret Wild Herbes (of a recipe that is preserved from the owner's great -grandfather), This family vermouth is the best known of the Aielo de Malferit winery. Besides, But, en tenen de blanc i de sparkling (both white and black).
ROSETTA / Albino wolf / Wolf Pardo
Carmeleta, the Countess's (Safor)
Carmeleta, place of origin of one of the best orange spirits, Spirit&Cocktail, has created three novel vermouths. Rosetta, a transgressive vermouth with strawberry, Saigon and ginger cinnamon that breaks all the schemes of a classic vermouth. Rosetta has a base of malvasia and muscatel, The orange is appreciated and a touch of donkey. Albino wolf, is a white and dry vermouth with a final ginger touch. Wolf Pardo, with caramel, and with boval grapes, a more classic taste for always vermouth lovers.
Corinth
CELLER MAMERTO DE LA VARA, Stupid (Foia de Bunyol)
In this Xest company specializing in Moscatell and Malvasia you work after more than 75 years with the same formula. An authentic vermouth with all of battle, ORENGA, giftsia, cinnamon and vanilla.
Vittore / VERMUT VALSANGIACOMO
Celler Cherubino Valsangiacomo, Khiva (Foia de Bunyol)
With macabeo grapes, This vermouth is made with a recipe of 1904 that the Celler Suís Benedetto Valsangiacomo goes to devise. It has three vermouths, the reservation and the white and black. with 25 botanical references, The name is given to him by the founder of La Celler in Switzerland.
NERVE
Cells nodus, Caudete of the Fountains (the Plain of Utiel)
With a 100% of boval grape, This vermouth has a very striking cherry red color. The smell nail, Cardamom and coriander bring a friendly freshness of great intensity.
One hundred flying
Fernández Pons Winery, Godella (Horta)
From the Fernández Pons winery we arrived two vermouths with very good harvest. The white vermuts new one hundred flying, with macabeo grapes, and with a alcohol obtained from the distillation of cereal malt, have a mixture of species and several aromatic plants. To keep in mind that both are made with an organic production grape.
DOMINGO
Vermut Sunday, Castelló de la Plana (High flat)
At the beginning, Attracted by that turcaboque turquoise you ask yourself which drink is exactly. This craft vermouth, With enough of incident in recent times, is made of grapes of the Airén variety, a neutral grape that allows herbs and aromas of vermouth (maid, gingebre, Taronja, gençana, others) are well expressed in the drinking. As they say themselves: calm, It's Sunday, It's the time of vermouth.
Carmelite
Celler Carmelite, bless you (High flat)
The Carmelite friars in their old monastery of the Palmes Desert began to make a liquor to help in the formation of novices. From here, Carmelitano is a very popular beverage of Benicassim, place where the cellar had to move, to have easier communications. And this is where Carmelitano vermouth also occurs with the maceration of herbs, flowers, roots, fruits and species.
