Vermouth, explained (plus five we're really, really into).
also omits wormwood from his vermouth altogether, and “increases the quantity of other bittering agents.”Between sips of a premixed Manhattan we shared from his backpack, Clark posed: “So the question is, what makes it vermouth? Is it the taste or the ingredients?” A good point. Vermouth without wormwood is not really ... “vermouth,” but is instead, technically, a fortified wine; but the glasses in front of us—rich with spice and pleasantly, you guessed it, bitter—tasted, undoubtedly,.
“I was already using a dozen other botanicals that released very similar flavors [to wormwood] in maceration,” Clark explains. “I was able to achieve the same product but without jumping through the legal hoops that using wormwood would have required. It is entirely possible to make a traditional-tasting vermouth without using wormwood.”
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