Appearance: Dark ruby veering towards sienna. When viewed against a white light it is more red than brown. The dry glass is PX sherry and herbs. Aroma: Sweet earthy spices, clove, orange peel, blackcurrant jam and cinnamon. Flavour & Texture: Full-bodied and fruity, initially sweet with mild bitter flavours emerging later (wormwood, quinine, gentian) and the bitterness never unbalances or overpowers the sweetness. The finish is earthy with fortified wine and a leathery, tobacco-leaf note that lingers in the aftertaste. Launched in 2016, this is one of the younger vermouth expressions available although the recipe is supposedly based on one from the 1800s. There is a strong Jerez heritage apparent and the house flavours of Gonzales Byass sherry are unmistakable. This is composed of 8 year old GB oloroso and PX, and those components are immediately apparent. More than any other vermouth I have tasted, this is like sherry infused with spices and bitter root extracts. It is elegant and satisfying, but you could accuse it of being too much like sherry, and not enough like vermouth. It is delicious neat, or neat over ice with a twist. In cocktails it is certainly a big, bold source of flavor and aromas, but it tends to take over. As nice as it is, when it comes to full-bodied vermouth I prefer Carpano Antica (although it is much more expensive) and what I really prefer is a lighter vermouth that acts as a partner in drinks rather than trying to steal the show. For the same money as this I’d rather buy a bottle of Martinez Lacuesta Rojo which brings a softer freshness to mixed drinks. “Very Good” : 85/100 (4 stars)