Antonio Benedetto Carpano invented vermouth in 1796; he was working in a cafe in Turin, toying and experimenting with wine, adding more than 30 different herbs and spices through fortification and infusion until he landed on the blessed, wonderful, glorious recipe we know as Carpano Antica. His experiments and subsequent discovery were so well received that soon after this his cafe had to stay open 24 hours a day to keep up with the demand for his creation-vermouth. This was done about 80 years before Italy was unified, in a little cafe, by a driven and gifted 22-year-old. A rosso (red) vermouth, Carpano Antica Formula leads with dry, earthy aromas of flowers, citrus zest, grass, caramel and dried fruits (figs, dates, plums). The flavors are deep, layered and sumptuous, with creamy, vanilla and butterscotch evolving into daedal herbs and elegant, earthy spice. The palate begins sweet, but by the finish it has articulated a level of complex richness that lingers with sparkling restatements of yummy spices. This is an amazing aperitivo, perfect to convert any hater of vermouth; sip it neat, chilled, on ice, with a splash of soda or in a brilliant cocktail.
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