It is the first vermouth in the world made with white wine from the Ondarrabi Zuri grape, harvested by hand and from Finca Astobiza, to which we add cereal alcohol with juniper from our London Dry Gin (best Gin in Spain 2020 at the World Gin Awards) , we adjust its friendliness with grape must and macerate various botanicals that we carefully select with different times. Among them stands out the presence of wormwood and citrus from the environment.

The concept of vermouth comes from Demijohn No. 3 out of 12 Demijohns that we have used for hundreds of tests tasted by the Astobiza team over the last few years. The goal achieved: balance bitterness and acidity on a long, clean and fresh palate, maintaining the Atlantic character of the wines we make and at the same time maintaining the gastronomic profile that characterizes us.

The controlled maceration of secret botanicals is divided into citrus, herbal and bitter.

Once we approve the maximum quality and balance of the white vermouth, we proceed to bottle it, reserving a small part of the batch with which we make the exclusive red vermouth, inspiring cocktails, gastronomy and giving rise to an infinite game of colors and flavors.

Recommendations

We recommend tasting the white vermouth “as is” and using the red for cocktails.
To make rosé vermouth, serve the white “on the rocks” and then add a few drops of red vermouth.
To make red vermouth, you can serve the white “on the rocks” and serve the red to taste.