González Byass capitalises on vermouth trend

Capitalising on a growing thirst for vermouth in London, New York and Barcelona, González Byass has launched a vermouth made with a Sherry base.

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Called La Copa, the vermouth is based on a late-19th century recipe and is made from a blend of oloroso and Pedro Ximénez from soleras in the González Byass cellars in Jerez.

The oloroso and Pedro Ximénez, which have an average age of nine years, are macerated with an array of herbs and spices including wormwood, cloves, orange peel, nutmeg, angelica and quinine.

The result, according to its makers, is “a unique herbal wine with all the flavours and aromas of a classic vermouth but with the delicious undertones of sweet oloroso and Pedro Ximénez”.

As with its en rama releases, the vermouth boasts a label design taken from the González Byass archives.

Vermouth with a branded ice cube at Albert Adrià’s Bodega 1900 in Barcelona

“Our vermouth epitomises our philosophy of preserving traditional and well-established aspects of our business with the new and the modern,” said González Byass’ international sales director, Nicolás Bertino.

“Vermouth consumption is on-trend in Spain and abroad and we saw the opportunity to revive an original and distinctive brand, giving authenticity to a classic apéritif that is extensively used by mixologists,” he added.

La Copa will be launched in key international markets over the coming months.

Vermouth was first created by doctor and philosopher Hipocrates, born in 460BC, who mixed wormwood flowers with fraxinella leaves to create the herbal wine.

During the 18th century the fortified wine had become a popular apéritif. It has recently enjoyed a resurgence in popularity, particularly in Spain, the US and UK.

Used in classic cocktails like the Negroni, Manhattan and Martinez, vermouth is increasingly being enjoyed on its own over ice for a full appreciation of its flavours.

The drinks has long been popular in Barcelona, with bars like Cal Pep, Bodega 1900, Quimet & Quimet, Bormuth and La Vermuteria del Tano leading the charge.

In New York you can get your vermouth fix at Amor y Amargo, Employees Only, 510 Hudson Street and the Experimental Cocktail Club.

Vermouth has also been enjoying a revival in London. Championed early on by Mele e Pere in Soho, the herbal wine can also be sipped nearby at Tony Conigliaro’s Bar Termini, at the Nightjar in Old Street and Raw Duck in Hackney.

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