|
The name Martini & Rossi originated in 1879, when Luigi Rossi and Alessandro Martini were positioned as the remaining directors of the company. In 1922, the company changed its name to Martini, but this name was essentially unavailable in the United States due to the popularity of the Martini cocktail. The company is today owned by Bacardi.
Always
serve well Chilled!
In the United States, most vermouth is consumed in cocktails - dry vermouth in martinis and sweet vermouth in Manhattans. In 1997, 1.8 million 9-liter cases of vermouth were consumed in the United States, and of that total 44% was imported.
 Martini & Rossi
Bianco
Martini & Rossi Bianco vermouth, following the "Vanilla Vermouth", was first introduced in the 1910s. This "white" Martini & Rossi vermouth is actually a soft straw color. It is also the most aromatic of the four. Its nose is intense, with a sweet, rounded smoothness and the clear presence of vanilla. And on the palate: an artful marriage of
Price: $10.06
Buy
It, Now! |
More Info!
Martini & Rossi Dry Vermouth
MARTINI Extra Dry vermouth was launched, with great international success, on New Year's Day in 1900. The Company had been experimenting with the production of dry vermouth since 1890 in some foreign countries, such as Cuba, in order to compete with the French "sec" vermouth.
Price: $8.75
Buy
It, Now! |
More Info!
Martini & Rossi Sweet Vermouth
MARTINI Rosso vermouth was the very first vermouth, produced since 1863 in two versions: "simple" or "with quinquina". This was the only type of vermouth in existence during the 19th century. MARTINI Rosso vermouth is characterized by the discernible presence of herbs. The amber-brown color comes from traditional caramel.
Price: $8.75
Buy
It, Now! |
More Info!
In order to turn a glass of cold gin into a Martini, Vermouth is a very important ingredient. An important thing to understand about Vermouth and its relationship with the Martini, is that for quite a while the only Vermouth that was used for cocktails was Italian Vermouth. So much so that when a recipe called for "Vermouth", it was generally assumed that Italian (or also known as Sweet, or Red) Vermouth was being used. It was much later that a new Vermouth came onto the scene from France. This was obviously referred to as French Vermouth, or also Dry or White.
|
