Vermut Rojo Luis XIV

A vermouth crafted for drinking rather than mixing. Less bitter than its Italian counterparts, the vermut is made from a base of Macabeo macerated with wormwood, cinnamon, orange, and vanilla. The base is blended with Monastrell, which has been aged oxidatively for 8 years, and in ancient Fondillon barrels for a further 2 months. There's richness, spice and vanilla to this vermut, and a surprising nuttiness. Serve over ice or with a slice of orange peel.