The cradle of vermouth is the ethnically Italian Piemonte and ethnically French Savoy regions, which, in the 18th Century comprised the mainland territory of the Kingdom of Sardinia. The aperitif wines of this area evolved from two imperatives: the flavoring of local wines to make them more commercially valuable and the ancient trade in folk medicines and tonics. Lejon Vermouth is both fortified and aromatized. The base white wine is fortified by adding alcohol with the addition of neutral grape spirit and is aromatized with essences of nutmeg, orange peel, cloves and cinnamon. Our secret recipe is what gives Lejon our unique character. Because Vermouth is flavored with herbs, it is often not necessary to start out with fine wine. But some producers do use good quality wine as a base. Their products were ubiquitous during the mid-Century decades.
Lejon Dry Vermouth
Lejon Extra Dry Vermouth is clear, being fortified from a dry white wine, and tends to be bitter and medicinal tasting.
Dry vermouth mixes into a classic dry martini.
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Lejon Sweet Vermouth
Lejon Sweet Vermouth is blended with herbs and spices including ginger, cinnamon, mint, raspberry, coriander, cardamom, lungwort and lungmoss.
Sweet vermouth is best in the classic Italian cocktail the Negroni, as well as the all-American Manhattan.
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The name "vermouth" comes from the German word Wermut for wormwood that has been used as an ingredient in the drink over its history. Vermouth is a fortified wine flavored with aromatic herbs and spices in recipes that are closely-guarded trade secrets. It was so named in the 18th century by the French, who were inspired by a German wine fortified with wormwood, an herb most famously used in distilling absinthe.