Yzaguirre Rojo Reserva Vermouth preserves the traditional techniques of historic Alpine winemakers, incorporating nearly 80 herbs and spices in its exclusive formula.
Yzaguirre Rojo Reserva Vermouth
When the earliest vermouth recipes migrated to Catalonia from Italy in the mid 1800s, they collided with a unique terroir, agriculture, and way of life. Yzaguirre Vermouth emerged from this union in 1884 as the most distinguished of its kind. Its artisanal roots and long-kept secret recipe redefine the meaning of exceptional aperitif. Yzaguirre vermouth starts with a white-wine base born from the natural fermentation of hand-picked, indigenous Macabeo grapes (also known as Viura) from surrounding vineyards. This base is then mixed with a secret aromatic extract, a product of hundreds of herbs and spices macerating for nearly half a year. The new vermouth is then aged for 12 months in large oak barrels, previously used for aging rum. The Reserva Rojo includes over 100 botanicals, sourced from many of the same areas for the last 130 years, including artemisia absinthium (wormwood), dittany of crete, cardamom, cinnamon, clove, gentian, pennyroyal, marjoram nutmeg and quinine.
Since it was founded in 1884, Yzaguirre has been making its products in accordance with the traditional methods and exclusive formulas that are the secret to their flavors and aromas while at the same time innovating and updating the processes that underline the high quality of all their products.
Yzaguirre Rojo Reserva Vermouth is still manufactured following the traditional methods of the venerable winemakers that sprang up in the foothills of the Italian Alps. Its exclusive formula blends almost 80 herbs and spices, which give it that very special touch.