The Vermut (the word absinthe in German), or Vermutte, or, in French, Vermouth, was invented in Italy in 1786, and precisely in Turin by Antonio Benedetto Carpano. The Carpano Vermut is still in production nowadays.The product immediately made a great success in Europe, so that, starting form France, it had many several imitators.We don't have data about previous attempts to combine wine and "botanicals", but the Carpano Vermut is the first historically established. For sure the "mix" between wine and herbs to make not - so - good wines more drinkable is a phenomenon that existed since ancient times.With Carpano, the process assumed a very different purpose: to get a pleasant and easy to drink and mix beverage.The Carpano Vermouth, many VermouthsWe get different Vermouths from different Countries or firms: every manufacturer has crafted his own style, which is always varied but in accordance with the specifications protocol, which regulate the percentage of wine, its alcohol content and the percentage of sugar.There are many other "flavored wines" that are found in other Countries such as Portugal, Spain and Germany, but the real and unmistakable taste of Vermouth is definitely Italian!Vermouth recipesBut what "makes" the Vermouth? Everything starts with a wine (and, of course, with a better wine you'll get a better Vermouth...) to which is added an herbs infusion. Among the herbs absinthe, obviously, but also gentian, marjoram, ginger, vanilla, lemon balm, thyme, sage, hops, elderberries, chamomile, fennel, saffron, pomegranate, cloves and others.Then it comes the addition of alcohol or wine spirits to reach the alcohol percentage required by the specifications protocol!Vermouth must have at least 16% alcohol and 14% sugar, while the dry Vermouth must have 18% of alcohol and only 4% of sugar.The wine used is the Trebbiano of Romagna, but it's not the only grape variety to be used for Vermouths; the botanicals part is a secret of any producer, a secret jealously guarded and handed down.The mixology experts use a Vermouth or another to develop new cocktails and to surprise patronce and audience more and more: it's a Vermouths battle between bartenders!