Think of Vermut 25 as a 'grower's-apertivo'; Federico Cremasco grows or forages every ingredient. He creates his elixirs from these botanicals using varying methods of extraction, and each batch is a unique blend from a single vintage.
Vermut 25 starts with a base wine made from verduzzo ripasso which is aged for a year in tank and allowed to maderise slightly. All botanicals are prepared individually, either extracted hot or cold, depending on which process yields the best flavor for the individual plant. He uses 25 different botanicals, according to one of those old Italian recipes, including three different varieties of wormwood, two of orange, gentian root, cinchona bark and angelica.
It's citrus- and herb-forward on the nose with more red fruits and spice coming out on the palate. Very pleasant bitterness on the finish from the wormwood and gentian. This is truly an inspired vermouth, that will elevator any cocktails, but also brilliant for sipping as a spritz with an orange slice garnish.