Carpano Antica Formula Vermouth

Carpano Antica Formula Vermouth shines when sipped neat or over ice, allowing its rich, complex flavors to unfold on the palate, but it also elevates a wide range of stirred cocktails. This versatile vermouth is perfect year-round, though its warm spice notes make it particularly comforting in cooler months, and it pairs beautifully with heartier fare like aged cheeses, cured meats, and roasted nuts.

Nose: Rich vanilla and dark chocolate aromas dominate, supported by hints of dried fruit like raisins and figs. Subtle notes of cinnamon, clove, and nutmeg add warmth and complexity. A slight herbal undertone reminiscent of thyme and rosemary lingers in the background.

Palate: Velvety and full-bodied, with a perfect balance of sweetness and bitterness. Flavors of caramelized orange peel, cocoa, and roasted coffee beans unfold on the tongue. Layers of licorice, cherry, and almond emerge, complemented by a gentle woody character reminiscent of aged oak.

Finish: Long and satisfying, with a pleasant bittersweet quality. The vanilla and chocolate notes from the nose return, accompanied by a warming spice sensation. A subtle tannic grip and lingering herbal bitterness clean the palate, inviting another sip.

Carpano Antica Formula Vermouth is crafted using a secret blend of herbs and spices infused in a base of Italian white wines, with the addition of fortifying spirits and caramelized sugar. What sets this vermouth apart is its use of the rare vanilla-like herb known as "vaniglia Moltke," which contributes to its distinctive rich and complex flavor profile.

• Carpano Antica Formula's secret recipe includes a rare, exotic spice called "coccoloba uvifera" or sea grape, which grows on tropical beaches and adds unique floral notes to the vermouth.
• The vermouth's distinctive bottle shape is modeled after the Turin Cathedral's bell tower, paying homage to the city where Antonio Benedetto Carpano invented the first commercial vermouth in 1786.
• Carpano Antica Formula is aged in Slavonian oak barrels for several months, a process typically reserved for fine wines and spirits, which imparts subtle vanilla and spice flavors to the vermouth.