Timbal Vermut de Reus Sweet Red

Timbal Vermut de Reus Sweet Red - The Spanish Table

Timbal Vermut de Reus Sweet Red

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.

For the Catalan tradition of the ‘hora del vermut’, Timbal Sweet Red is served over ice with two olives and an orange slice in the glass, and usually accompanied by bowls of olives and potato chips. That’s right: a wine traditionally served with potato chips!  

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Wine Type

Vermouth

Country

Spain

Region

Catalunya

Subregion

Tarragona

Grape

75% Airen, 25% Maccabeo

%Alc

17%

Farming Method

Conventional

The roots of Vermut de Reus extend to 1858, when Reus was the center of the Catalan wine trade. Producers from Penedes, Priorat and Terra Alta would bring their wines and brandies to Reus to sell, and by 1900 the expression “Paris, London and Reus” denoted the epicenters of the contemporary wine trade. Reus became a center of vermouth production to rival that of Torino and Chambéry, and prior to the outset of the Spanish Civil War, there were some 30 firms producing vermut in Reus alone. The house of Emilio Miró is one of the few survivors of this age and today is the most prominent remaining producer of Vermut de Reus. The tradition of La Hora del Vermut (Vermouth Hour) is once again a late afternoon fixture throughout Spain, especially in Catalunya, and the sweet red (rojo) variety is found in nearly every café and vermuteria—on ice, with olives and an orange slice (spritz optional). Meanwhile, bartenders are discovering that the subdued sweetness of Timbal Vermouth shines in classic cocktail proportions as tastes run toward drier yet no less flavorful formulations

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