StillSmart

can anybody recommend a decent vermouth flavouring? thats one drink ive not tried to make yet and it sure is getting the weather for it,
cheers, hoppin

The Still Spirits Dry Vermouth (Biannco) has its following. I have a couple of customers who have brought repeat sales. Can\'t get into it myself - its another Pimms as far as I\'m concerned but each to their own!

I have made a Pristige Vermouth which is a Rosso and friends say its good (my friends tend to drink anything though) although I have found it drops alot of sediment in the bottle. My batch I brought were out of date so maybe thats the reason.

Tried the SS Vermouth YUK not my drink.
Opus 27

hmmm vermouth ... With gin , you know its for the win

You could always experiment a little.
Use the stuff Andy suggested and then to try with the herbs/spices, try the angostura already suggested or even jagermeister.......
Only suggesting the idea as I seem to recall......... no, I just looked it up...... it\'s 25% ABV so basically it\'s in the world of \"fortified wines\".
Either way, for what it is, you\'re paying a hell of a lot, so it\'s got to be worth a little experimentation.
Oh and I also noticed the magical word on one of the articles I looked it up on......... Diageo!
Now that says it all - if you look at some of their spirits brands you\'ll notice they\'re no longer sold at 40% ABV - they\'ve reduced it a little, 38% I think it is......
Whats wrong with that? I hear you say, well they haven\'t dropped the price to the consumer, it saves them a huge amount on excise duty, so that give them a far larger profit margin/advertising budget/product for use as a \"loss leader\" to up sales and other marketing con tricks........

Depending on what finished strength you have in mind; it does vary greatly amongst commercial vermouths, anything between 10 - 20% a.b.v., you can purchase from most Brew Shops a vermouth kit (including herb mix) which will ferment our at 18 -20% a.b.v.
No distilling needed and, with most kits for this that I have used, produce a very acceptable vermouth....sweet or dry.

Depending on what finished strength you have in mind; it does vary greatly amongst commercial vermouths, anything between 10 - 20% a.b.v., you can purchase from most Brew Shops a vermouth kit (including herb mix) which will ferment our at 18 -20% a.b.v.
No distilling needed and, with most kits for this that I have used, produce a very acceptable vermouth....sweet or dry.

My thoughts exactly - red vermouth (tends to be the sweet one) and then some gin could come close - only then think of angostura and/or Jagermeister to herb/spice it a little more.
If E-C makes a couple of variations, then it shouldn\'t be too difficult for her to produce something acceptable to her friends taste.....
Saving a fortune in the long run....... hell, take it commercial and sell it as "SMIP puc-100" or something equally daft........ :-D

Thank you all, for your suggestions.

Vermouth kit started last night so when finished will add the gin and see...