Join Tales of the Cocktail® as we present our first ever Virtual Tasting! International Vermouth expert, Giuseppe Gallo will be discussing the history, heritage, production, legislation and market development in EU and USA and taste three different style of Vermouth: Rosso/Sweet - Bianco/Blanc - Dry/Sec Giuseppe Gallo is one of the world’s most respected mixologists, with an inherent passion for the drinks business and an inimitable source of knowledge and insight into the world of drinks. He has worked in almost every type of drinks and hospitality business over the last 20 years, most recently as Martini Global Brand Ambassador. His success in the industry was recognized when Giuseppe was crowned Best International Brand Ambassador at Tales of the Cocktail 2014. Today Giuseppe is co-owner at BAR8, a dedicated vermouth & amaro bar in London.

1. THE TRUTH ABOUT
VERMOUTH
By
GIUSEPPE GALLO
.

2. #THETRUTHABOUTVERMOUTH
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MORE INFO : salute@italspirits.com

3. THE TRUTH ABOUT VERMOUTH
From Ancient medicine to modern pleasure

4. ARTEMISIA ABSINTHIUM
Best known by the name Wormwood, the plant Artemisia Absinthium is one of
the oldest of all the ‘botanical’ plants commonly used in the drinks world.

5. THE WINE OF HIPPOCRATES
Hippocratic wine is made with Dittany of Crete and Artemisia it is prescribed
for stomach complaints. It is the beginning of its link as an aid to digestion.
It is still known as bitter an unpalatable.

6. ROMAN PLEASURE
The Romans inherit the learning of the Greeks and adopt
the Vinium Hippocratum, they call it Absintheatum.

7. The ‘city-states’ of Italy monopolise the spice trade bringing
unknown rare and exotic botanicals to the port of Genova in Italy or
Marseille France.

8. The apothecary of the monasteries and early physicians took the ancient
learning and continued to produce ‘ Hippocratic Wine’ as a digestive
remedy.
I segreti di Signor Alessio di Piemonte
THE MIDDLE AGES

10. 1841 KING OF SAVOY
CARPANO
CORA
CINZANO
MARTINI
GANCIA
MARTELLETTI
Etc.
DOLIN
NOILLY
LILLET
BYRR
Etc.

11. REGULATION (EU) No 251/2014 OF THE EUROPEAN PARLIAMENT AND OF THE
COUNCIL of 26 February 2014
on the definition, description, presentation, labelling and the protection of
geographical indications of aromatised wine products and repealing Council
Regulation (EEC) No 1601/91
— to which alcohol has been added, and
— whose characteristic taste has been obtained by the use of of Artemisia
species
- 75% per 1L bottle is wine base
- with ABV strength between 14,5 to 21%
AROMATISED
WINE
AMERICANO
VERMOUTH
VINO
ALL’UO
VO
BITTER
VINO

12. HOW VERMOUTH IS MADE

13. THE WINE
• Wine is the base for all vermouth
• They exist an enormous number of
wines, made of different grapes
• Not every wine can be adapt to
make vermouth
• To make vermouth is required a crispy,
light white wine
• Never use red wine
• Wine must be filtered and decolorized
before making Vermouth

15. Science of Extraction
“Capturing the flavours of nature”
• Maceration
• Cold Pressing
• Distillation
• Percolation
• And many others….

16. VERMOUTH TASTING :
Dry/Sec
Bianco/Amber
Rosso/Sweet
SWEET
HERBAL
DRY
BITTER