Sage, with its combination of bitter and spicy flavours, can often be perceived in white vermouths and is one of the botanicals that we also use to make our Myrrha Rojo and Padró & Co. Rojo Clásico. It is one of the best-known aromatic plants in the Mediterranean....
Our Padró & Co. Dorado Amargo Suave and Rojo Amargo vermouths are characterized by an engaging bitter taste that is unlikely to leave you indifferent. This special flavour is achieved by the careful selection of several botanicals infused in alcohol. One of the most distinctive of these botanicals is gentian...
In some of our more bitter vermouths, you will taste a botanical that for many, is likely to evoke sensory memories. It may take you back to a moment in your life or evoke other drinks you have tasted. If you sip our Padró & Co. Dorado Amargo Suave Vermouth...
In the tasting notes for red vermouths, there is one botanical that keeps coming up, clove or aromatic clove (Eugenia caryophyllata). This highly aromatic botanical, which tastes very slightly spicy and has a sweet aftertaste is used to make the infusions for both our Padró and Co. Rojo Clásico...
Citrus fruits play a major part in our health due to their vitamin, mineral and fibre content. That’s why we thought it was about time we talked about one of the most widely used citrus fruits in vermouth, the bitter orange.
Plants are an integral part of the most ancient medical practices and can be used to treat a multitude of maladies. We have talked previously about the herbs used in vermouth-making and of their importance in assisting digestion. Now we’d like to tell you something about the plants and roots that...
Wormwood or Artemisia, in Latin, is the quintessential herb, without which a vermouth quite simply, isn’t a vermouth. The base formula for any drink calling itself vermouth must be 75% wine and wormwood, one of the botanicals used. In fact, the world’s first vermouth, commonly thought to have sprung...
