lillet.jpg
Last week's Search & Distill dealt with the Washington State Bartenders Guild and a recent vermouth tasting.

Here I am in Denver at the liquor

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Notes on Vermouth

lillet.jpg
Last week's Search & Distill dealt with the Washington State Bartenders Guild and a recent vermouth tasting.

Here I am in Denver at the liquor store and not a single bottle of wine worthy of drinking. Thanks to my recent tour through the land of vermouth, I was able to convince a gaggle of cranky food writers to get on board with aromatized wine.

After the jump, my elevator pitch of each...

Boissiere Dry has a sexy, sweet nose that's not as floral as Lillet blanc, like a baby version really, but still tasting clearly like vermouth.

Noilly Prat Dry is the driest of the dry, with that classic herbal, almost medicinal, vermouth flavor on the back end, not the greatest for drinking solo but great with a little tonic.

Vya from Quady has an undeniable cardamom and spicy orange aroma and a rich mouth feel as if it mated with mead while finishing dry, dry, dry with that classic vermouth zip again.

Lillet Blanc smells like spring blossoms, coats your mouth with light fruit and finishes like a dry Riesling, perfect for this white out weather. It's snowing sideways in Denver right now.

Dilon was not available at the Denver Liquor Mart, but it will be available in Seattle next month, and I can't stress enough how beautiful this vermouth is, like sweet spring greens, smelling as dry as a sauvignon blanc but rich and sweet on the palate.

Serve any of the above on the rocks with citrus, splash of soda optional.

 
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