Padro + Co. Dorado Amargo Suave | Tarragona, Spain
One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths.
The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth - gentian, containing what is probably the most bitter substance in the world – amaro-gentian – and we use it in this vermouth.
Our base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used.
The vermouth rests for 9 months in semi-new chestnut barrels before bottling.
One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths.
The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth - gentian, containing what is probably the most bitter substance in the world – amaro-gentian – and we use it in this vermouth.
Our base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used.
The vermouth rests for 9 months in semi-new chestnut barrels before bottling.
One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths.
The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth - gentian, containing what is probably the most bitter substance in the world – amaro-gentian – and we use it in this vermouth.
Our base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used.
The vermouth rests for 9 months in semi-new chestnut barrels before bottling.