Spirits & Wine

Casa Mariol Vermut Negre

From the Terra Alta outside Tarragona, Catalonia in north-east Spain comes Casa Mariol Vermut Negre, a dark vermouth made by artisan wine producers, the Vaquer family who have been producing wine and vermouth for nearly 100 years.


Vermut Negre

Vermut Negre has an ABV of 15% and is made from 100 percent Catalan Macabeu grapes fermented in stainless steel tanks. Fermentation occurs at a low temperature to maintain freshness and deliver a vibrant fruit profile. A neutral grape spirit, also made from Macabeu grapes, is macerated with over 160 different botanicals that include thyme, rosemary, orange peel, cardamom, green walnuts and wormwood. After the wine is fermented, the blend is created and the vermouth is aged for six months in a solera system with barrels that have been cellared for as long as 60 years.

Casa Mariol Vermut NegreCasa Mariol Vermut Negre

Vermut Negre makes very little use of caramel which gives the wine fragrant aromas along with heightened spice and complexity on the palate.

In the glass, Vermut Negre has a dark mahogany hue similar to port. On the nose, it has aromas of stewed fruits intermingled with spices such as cinnamon and cardamom. Vibrant on the palate with spicy and herbal notes, it has a lingering finish with some bitterness and caramel notes.

This is a vermouth that is best appreciated neat, with a slice of orange and an olive as garnish as is enjoyed in Spain.

Vermut Negre comes in a distinctive bottle bearing instructions for how to make cocktails. We were introduced to it in a sensational cocktail prepared by bartender Reece Griffiths. The drink was a take on the Hanky Panky which he made with equal parts of mezcal, Vermut Negre and 2 dashes of Fernet Branca.

Vermut Negre is also well suited to a Negroni, a Manhattan and a Vermut Carafe.

Negroni Recipe

30ml Gin
30ml Campari
40ml Casa Mariol Vermut Negre

Stir ingredients over ice in a glass. Garnish with an orange twist.

Vermut Carafe Recipe

180ml Casa Mariol Vermut Negre
60ml Dark Rum
3 dashes of Orange Bitters
1 dash of Angostura Bitters
Ginger Ale (to top)
8 -10 Mint Leaves
1 orange – Into wedges
1 lemon – Into wedges

Place all ingredients except ginger ale into a large carafe. Add ice and give a quick stir. Fill the carafe to the top with ice and add ginger ale. Stir thoroughly to ensure all ingredients are well mixed.



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About the author

Corinne Mossati

Corinne Mossati is the Founder/Editor of popular online magazine Gourmantic and Cocktails & Bars, a website dedicated to cocktail culture and the discerning drinker. She is named in Australian Bartender Magazine’s Top 100 Most Influential List since 2013, is a member of The Academy responsible for judging the World’s 50 Best Bars. She has also judged the inaugural Australasian Whisky Awards and various national cocktail competitions.