Baldoria Dry Umami Vermouth

Baldoria Dry Umami Vermouth shines in savory cocktails or sipped neat, its complex flavors unfolding with each taste. This versatile vermouth is perfect for year-round enjoyment, but it's especially satisfying on crisp autumn evenings alongside a plate of aged cheeses, cured meats, or mushroom-based dishes that complement its earthy, umami-rich profile.

Nose: Herbaceous and savory aromas lead, with notes of thyme, rosemary, and sage. Subtle hints of citrus peel and white pepper add brightness. A gentle waft of sea breeze and olive brine contributes to the umami character.

Palate: Dry and complex, with a pronounced savory quality. Flavors of sun-dried tomatoes, capers, and green olives dominate. Herbal notes persist from the nose, complemented by a touch of bitter wormwood. The mouthfeel is medium-bodied with a slight salinity.

Finish: Long and satisfying, with lingering umami notes. Dried herbs and a hint of black tea tannins provide structure. A subtle warmth from the alcohol content balances the savory elements, leaving a clean, slightly mineral aftertaste.

Baldoria Dry Umami Vermouth is crafted using a unique blend of botanicals, including seaweed and porcini mushrooms, which are macerated in Italian white wine. This innovative process infuses the vermouth with savory, umami-rich flavors not typically found in traditional dry vermouths, resulting in a complex and versatile spirit that adds depth to cocktails or can be enjoyed on its own.

• Baldoria Dry Umami Vermouth is infused with kombu seaweed, giving it a unique savory depth that sets it apart from traditional vermouths. This unexpected ingredient adds a subtle marine quality, making it a secret weapon in umami-forward cocktails.
• Unlike most vermouths that rely on sugar for balance, Baldoria Dry Umami uses rice koji (a fermentation culture used in sake production) to add natural sweetness and complexity. This innovative technique results in a drier, more nuanced flavor profile.
• The creators of Baldoria collaborated with a Michelin-starred chef to develop this vermouth's flavor profile, approaching it more like a culinary creation than a traditional spirits product. This cross-disciplinary approach resulted in a vermouth that's equally at home in a cocktail glass or a kitchen sauce pan.