History,
About Vermut de Reus Birthplace of Antoni Gaudí, the provincial city of Reus lies an hour southwest along the Mediterranean coast from Barcelona, in Tarragona. A market hub, it rose to prominence when the phylloxera scourge struck France and demand for Catalan wine exploded. By 1900, the expression ‘Paris, London and Reus’ denoted the epicenters of the contemporary wine trade, and it was from these roots that Reus evolved to become a center of vermouth production to rival that of Torino and Chambéry. Prior to the outset of the Spanish Civil War, there were some thirty firms producing vermut in Reus alone. Today, Vermut de Reus is amidst a second renaissance, and the Spanish passion for la hora del vermut (‘vermouth hour’) shows no sign of abating. The wines retain a distinctly Catalan character, and can be made in either a primary or lightly oxidative style. While *seco* (extra dry) and *blanco* are produced, it is the *rojo* (sweet red)-style that is still the staple of patrons at every vermuteria. Easy-drinking, wormwood-forward style of vermouth Traditionally served on ice with orange slice and olives Shines in classic cocktail proportions Shows baking-spice notes when mixed with bourbon or rye Producer is from historic center of vermouth production in Spain
Tasting Notes,
This well rounded and wormwood-forward sweet red vermouth has earned great admiration. Its easy style is ideal for the Catalan tradition of the ‘vermouth hour’, enjoying a glass on the rocks with olives. Timbal Sweet Red also marries beautifully with rye or bourbon, revealing notes of baking spices. The town of Reus (near to Tarragona in Catalonia) is the historic epicenter for vermouth production in Spain, where for over a century the producer Miró has set the benchmark for its wormwood-forward style.
About Vermut de Reus Birthplace of Antoni Gaudí, the provincial city of Reus lies an hour southwest along the Mediterranean coast from Barcelona, in Tarragona. A market hub, it rose to prominence when the phylloxera scourge struck France and demand for Catalan wine exploded. By 1900, the expression ‘Paris, London and Reus’ denoted the epicenters of the contemporary wine trade, and it was from these roots that Reus evolved to become a center of vermouth production to rival that of Torino and Chambéry. Prior to the outset of the Spanish Civil War, there were some thirty firms producing vermut in Reus alone. Today, Vermut de Reus is amidst a second renaissance, and the Spanish passion for la hora del vermut (‘vermouth hour’) shows no sign of abating. The wines retain a distinctly Catalan character, and can be made in either a primary or lightly oxidative style. While *seco* (extra dry) and *blanco* are produced, it is the *rojo* (sweet red)-style that is still the staple of patrons at every vermuteria. Easy-drinking, wormwood-forward style of vermouth Traditionally served on ice with orange slice and olives Shines in classic cocktail proportions Shows baking-spice notes when mixed with bourbon or rye Producer is from historic center of vermouth production in Spain
Tasting Notes,
This well rounded and wormwood-forward sweet red vermouth has earned great admiration. Its easy style is ideal for the Catalan tradition of the ‘vermouth hour’, enjoying a glass on the rocks with olives. Timbal Sweet Red also marries beautifully with rye or bourbon, revealing notes of baking spices. The town of Reus (near to Tarragona in Catalonia) is the historic epicenter for vermouth production in Spain, where for over a century the producer Miró has set the benchmark for its wormwood-forward style.
Overall Rating
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