Padró & Co. Vermouth

Crafted from a base wine of Macabeo and Xarel·lo, then aged outside – sun by day and cool night air – in oak casks. Macerated with an exclusive selection of up to 70 botanicals and estate-grown citrus fruits.

The unmistakable character of our premium vermouths comes from extended resting periods in different kinds of wood, together with the subtle contributions of our own fortified wines and mistelas—elements that lend balance, complexity and a truly distinctive aromatic profile.

Discover the five styles of Padró & Co. and step into a world of singular flavours:

This vermouth was inspired by our desire to make a vermouth enhanced with the Mediterranean citrus aromas that are so intrinsic to the area around our winery.

VINIFICATION
We blend an infusion of aromatic herbs with the peel of various citrus fruits. After several months of maceration, we add an aged white mistela (sweet wine) that we keep especially for this vermouth.

TASTING NOTES

• Nose: Aromatically intense and very pleasant. Memories of sweet herbs such as star anise, lemon verbena, quina and angelica. Both well-balanced and complex.
• Mouth: An elegant, smooth, refined and well-rounded palate with a slight sweetness, and also a certain bitterness. An elegant and citrus fruit finish ensures freshness and a superb aftertaste giving this vermouth a gourmet touch.

18% ALC./VOL. · 750ML

The making and selling of vermouth in Catalonia, has been documented since the second half of the nineteenth century. At that time, the export of wine and local brandies from the area around Tarragona was really taking off and parallel to this positive industrial and commercial climate, vermouth was able to take root there as a new wine product.

Our Padró & Co. Rojo Clásico is a tribute to the vermouth which was sold originally directly from wine cellars and enjoyed religiously every Sunday at noon. We want to evoke those herby and slightly medicinal aromas which can transport you back, even now, to the atmosphere inside those local bars and cafés.

VINIFICATION
The base wine is made with Macabeo and Xarel·lo grapes from the Padró family’s own vines. After the first winter, we add our special red vermouth herb formula to make a base coupage which we then leave to rest and evolve in barrels for between nine and twelve months. These barrels originally contained sherry, after which they were used for a time to transport wine and we have now adapted them for vermouth storage.

TASTING NOTES

• Nose: Aromas of sweet spices, cinnamon and clove, in particular, as well as tones of candied fruits.
• Mouth: A creamy and fresh palate followed by memories of slightly bitter Mediterranean herbs.

18% ALC./VOL. · 750ML

At the end of the 19th century, wines from Tarragona enjoyed great prestige internationally. At that time, our Padró ancestors were making liqueur wines in the style of the “great wines” of the time: Port, Sherry or Sauternes, among others. In 1947, these fortified wines were the first to be regulated within the Tarragona Denominación de Origen or Appellation and were given the name Tarragona Clásicos.

VINIFICATION
We wanted to make a vermouth using a sweet Tarragona Clásico-style liqueur wine aged for 5 years in 7,000-litre oak vats and which we have been using at the winery for generations. We add a small amount of this solera wine to the aged base wine in the final vermouth coupage together, of course, with our special touch of vermouth herbs.

TASTING NOTES

• Nose: Intense and striking. Powerful aromas from the prolonged ageing: dried figs, roasted hazelnuts and green walnuts
• Mouth: Warm and rich at the beginning, giving way to liquorice and medicinal herbs, encased in sweet notes, and a bitter tang.

18% ALC./VOL. · 750ML

One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths.

The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth – gentian, containing what is probably the most bitter substance in the world – amarogentin – and we use it in this vermouth.

VINIFICATION
Our base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used. The vermouth rests for 9 months in semi-new chestnut barrels before bottling.

TASTING NOTES

• Nose: A blend of wild and dry woodland herbs with a subtle mineral note.
• Mouth: Balsamic, refreshing and elegant with perfectly-balanced bitter-sweet sensations.

18% ALC./VOL. · 750ML

Our most charismatic vermouth is made using a double infusion of red vermouth and bitter herbs.

VINIFICATION
Rojo Amargo starts with an initial infusion of mountain plants, with their small roots and highly aromatic flowers. The vermouth then rests for two years in chestnut barrels gently absorbing the aromas and, once the ageing process is complete, a second herb mixture is added consisting of a combination of plant bark and roots from the area around the winery, which give the vermouth even more character and its bitter tang.

TASTING NOTES

• Nose: Zesty aromas of ripe orange peel with a subtle touch of cinnamon follow through into balsamic notes of clove and dried fruits such as apricot.
• Mouth: Smooth and full-bodied palate with fresh sensations of orange, followed by a superbly bitter taste that is round, intense and reminiscent of tobacco, chinchona bark and honeyed caramel.

18% ALC./VOL. · 750ML