Baldoria Dry Umami Vermouth

Name: Baldoria Dry Umami Vermouth
Availability: InStock
Rating: 5.0 (1 reviews)

750ml & 36 Proof

5.0

Rated 5.0 out of 5 stars

1 Review

Baldoria Dry Umami Vermouth is a Vermouth from the Baldoria Vermouth Collection brand hailing from Italy.

What is Baldoria Dry Umami Vermouth?

Baldoria Dry Umami Vermouth stands out in the world of fortified wines with its unique savory profile, blending traditional vermouth botanicals with umami-rich ingredients like porcini mushrooms and Parmigiano-Reggiano cheese. Interestingly, this innovative vermouth is the brainchild of a bartender who was inspired by the flavors of a risotto dish, leading to the creation of a vermouth that bridges the gap between the bar and the kitchen.

Why do we love Baldoria Dry Umami Vermouth?

Cocktail enthusiasts should seek out Baldoria Dry Umami Vermouth for its innovative fusion of traditional vermouth and savory umami flavors. This unique vermouth stands out with its blend of classic botanicals and unexpected ingredients like porcini mushrooms and Parmigiano-Reggiano cheese, creating a complex and savory profile that adds depth to classic cocktails and inspires new creations.

How do you drink 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.

Discover some of our favorite recipes.

$45.99

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Tasting Notes

How It's Made

Fun Facts

Product Details

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.

Main Ingredient: Grape
Country of Origin: Italy

Cocktail Recipes

Baldoria Dry Umami Negroni

Ingredients

1 part Baldoria Dry Umami Vermouth

1 part Bitter Bianco*

1 part London Dry Gin, we recommend Aviation

Directions

Pour all ingredients into a mixing glass with cubed ice and stir 15-20 seconds until will chilled Strain into a rocks glass Garnish with a cured mushroom top. (You know, the one you have just lying around? ;)) Or perhaps a cocktail onion instead.