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We all need more bitterness in our lives

That is, in our bodies. 

The bitterness that we perceive in fruit pips, pith, and skin, indicates the very positive presence of phytochemicals. These compounds stimulate the immune system, provide healing mechanisms, and are essential for optimal microbial activity in the gut. No wonder then that drinks infused with bitter compounds – barks, roots, and woody spices – were traditionally dispensed for their medicinal properties. 

Today the appetite for Vermouth is on the rise due to its use of botanicals and the appeal for tantalizing cocktails that include a mélange of bitter, sweet, and acid. This fortified wine, produced as a traditional health tonic, now is embraced by modern palates, and cherished for its complex flavours.

In addition, classic cocktails and classic bars are becoming fashionable again, a trend driven by the New Age bartending world experimenting with new complex flavours by using Vermouths. 

Vermouth is variously a dry white, a red sweet, or a red semi-sweet, fortified wine, though it can also be amber or pink in colour.