Dubonnet Rouge
less savory
González Byass Vermouth La Copa Extra Seco
Vermouth
González Byass // Jerez, Spain
Based on a 19th century recipe, La Copa Extra Seco is a white vermouth with a base of very dry fino sherries aged in a solera system for an average of 3 years. Wormwood, savory, clove and cinnamon are among the botanicals in the infusion, and red fruits such as raspberry have been added for further flavor and contribute to its dusty rose hue.
The ABV is slightly higher than most white vermouths at 17%, with 28 g/L of residual sugar. .
Based on a 19th century recipe, La Copa Extra Seco is a white vermouth with a base of very dry fino sherries aged in a solera system for an average of 3 years. Wormwood, savory, clove and cinnamon are among the botanicals in the infusion, and red fruits such as raspberry have been added for further flavor and contribute to its dusty rose hue. The ABV is slightly higher than most white vermouths at 17%, with 28 g/L of residual sugar.
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ageNAS
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Cost
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abv17.0
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VermouthVermouth is a type of aromatized wine. It is fortified and flavored with botanicals typically featuring Artemisia absinthium (wormwood) as the primary bittering agent. In the EU, it must be made from 75% wine and its ABV is 14.5-22%. Vermouth styles range from extra dry to sweet.
Tasting Notes
"While the description of this vermouth advertises an "extra dry" style, it sips more like an aromatized rosé wine. Blood orange, clove, cinnamon, balsamic vinegar and earthy spice dominate the palate with a fresh finish reminiscent of red berries. This is the sort of vermouth that's more of an on-the-rocks sipper than a mixer, as it is a bit sweeter and more woodsy than most white vermouths. That's not a bad thing, but something to consider if using it to make traditional white vermouth cocktails such as Martinis. It would lend itself well to white (though it would be slightly pink) Negronis or a Bamboo, or added to a sherry cobbler for texture. "
Added by
Amanda Schuster
Score
88