Think of vermouth as the fun cousin in the family of aromatised wines. In essence, it is a wine fortified with distilled alcohol and laced with the vibrant flavours of various botanicals, herbs, and spices. Among these botanicals, the Artemisia family, particularly wormwood, takes centre stage. This is where the name 'vermouth' originates, coming from the German word 'wermut', which means wormwood.

So where is our fun cousin from? With its longest production traditions rooted in Italy, France, and Spain. Italy is famed for its sweet styles like the Vermouth di Torino from the North West region of Piemonte. In contrast, France is home to the 'dry' white style. Spain popularised 'vermút', with varieties hailing from the Catalan town of Reus to the sherry-saturated south of Jerez in Andalucía. That said, the world of vermouth is no longer confined to its historical roots as it expands across continents.

Vermouth, with its broad spectrum of red, white, amber, and rosé styles, is a chameleon in the glass. The story of each vermouth—its expression, its maker, its history, and its production methods—is as unique as the recipe itself. Even the term 'extra-dry' vermouth can be misleading as these offerings still contain some sweetness to counterbalance the bitterness.

After enjoying success as an aperitif, vermouth is finally coming into its own as a standalone beverage, with the new millennium ushering in a revival. Ancient recipes have been given new life by legacy companies, while innovators have introduced pioneering brands, leading toa surge of new vermouth options on the market.

Flavour-wise, vermouth dances a delicate balance between bitter and sweet, evoking the satisfying sensation of indulging in dark chocolate. But vermouth's flavour profile isn't restricted to that; it swings from herbaceous to fruity, from earthy to floral, depending on the base wine and the botanicals used.

While the world of vermouth might seem bewildering at first, understanding the main categories can help you navigate it more easily. You'll find most vermouths can be classified into three main types: sweet vermouth (usually red), dry vermouth (typically white), and Vermouth Bianco, which looks like dry vermouth but is notably sweeter.

Here's a quick rundown of the four key types of vermouth:

Also known as 'rosso' (red in Italian), sweet vermouth is traditionally dark, rich, and yes, sweet. It features strong flavors of herbs, spices, and citrus and is frequently used in cocktails like the Negroni or Manhattan.

Typically, lighter in colour and is generally more floral and herbaceous than sweet vermouth. Dry vermouth is a key ingredient in many classic cocktails, including the Martini. Dry vermouth is often served chilled and can also be enjoyed straight or with a splash of tonic water.

Blanc, or white, vermouth, straddles the line between sweet and dry. It’s sweeter than dry vermouth, but not as sweet as rosso. Often served chilled or on the rocks, Blanc vermouth is delicious on its own or in a cocktail.

Modern vermouths are less traditional in their flavour profiles and can experiment with everything from the types of botanicals used to the choice of base wine or spirits. This category is less defined and can include vermouths that don't neatly fit into the other categories.

Vermouth is a versatile spirit. It makes an elegant sipping drink, served neat or over ice with a slice of citrus or an olive. For a lighter take, pair it with tonic for a refreshing low-alcohol alternative. And remember, although the elevated alcohol and sugar content help to preserve vermouth, once opened, it starts to oxidise. Keep your open vermouth bottles fresh by storing them in the fridge, ideally sealed with a vacuum stopper.

But don't limit vermouth to solo performances. It's also a fantastic co-star in some of the world’s most beloved cocktails like the Martini, Negroni, Manhattan, and Martinez.