Hailing from Terra Alta outside Tarragona, Catalonia in north-east Spain, Casa Mariol Vermut Negre is made from 100 percent Catalan Macabeu grapes fermented in stainless steel tanks. Fermentation occurs at a low temperature to maintain freshness and deliver a vibrant fruit profile. A neutral grape spirit, also made from Macabeu grapes, is macerated with over 160 different botanicals that include thyme, rosemary, orange peel, cardamom, green walnuts and wormwood. After the wine is fermented, the blend is created and the vermouth is aged for six months in a solera system with barrels that have been cellared for as long as 60 years.
Bottled at an ABV of 15%, Vermut Negre makes very little use of caramel which gives the wine fragrant aromas along with heightened spice and complexity on the palate.
In the glass, Vermut Negre has a dark mahogany hue similar to port. On the nose, it has aromas of stewed fruits intermingled with spices such as cinnamon and cardamom. Vibrant on the palate with spicy and herbal notes, the lingering finish brings some bitterness and caramel notes.
This is a vermouth that can be best appreciated neat, with a slice of orange and an olive as garnish as is enjoyed in Spain.