Carpano Punt E Mes Sweet Vermouth

Carpano Punt E Mes Sweet Vermouth shines when sipped neat or on the rocks as an aperitif, allowing its complex bitter-sweet profile to take center stage. It's also a stellar ingredient in stirred cocktails, particularly those calling for a bolder vermouth presence, and pairs beautifully with rich, savory dishes like aged cheeses or cured meats – making it an ideal choice for cozy autumn evenings or festive winter gatherings.

Nose: Herbaceous and bitter with prominent wormwood. Dark cherry, orange peel, and cinnamon intermingle with hints of dark chocolate and coffee. A subtle smoky note emerges as it opens up.

Palate: Rich and bittersweet. Flavors of ripe plums and figs mix with quinine, gentian root, and licorice. Notes of clove, nutmeg, and vanilla add complexity. The sweetness is balanced by a pronounced bitter edge.

Finish: Long and warming. The bitterness intensifies, reminiscent of dark chocolate and espresso. Lingering herbal notes of thyme and rosemary. A touch of caramel sweetness provides balance as it fades.

Carpano Punt E Mes is crafted using a base of white wines, which are then infused with a secret blend of herbs and spices, including wormwood. What sets this vermouth apart is its unique "formula of the quindici" - a proprietary mix of 15 botanicals that gives Punt E Mes its distinctive bittersweet flavor profile and deep amber color.

• Carpano Punt e Mes owes its name to a stock market incident in 1870 when a distracted broker ordered "a point and a half" (punt e mes) of increase instead of his usual vermouth, accidentally creating this unique blend that's one part vermouth and half a part intensely bitter liqueur.
• Unlike most vermouths that use a white wine base, Punt e Mes starts with a red wine foundation, contributing to its deeper color and more robust flavor profile that includes over 30 different herbs and spices.
• Punt e Mes has played a crucial role in the invention of several classic cocktails, including the little-known "Torpedo" - a potent mix of gin, Punt e Mes, and a dash of absinthe that was popular in 1930s New York speakeasies.