Bordiga Vermouth Extra Dry
1 in stock
Region: Piedmont, Italy
Grape varieties: A blend of wines and aromatic herbs and spices
Bordiga Vermouth Extra Dry is the sweeter version of the distillery’s vermouths. Perfect for mixing, or add Topo Chico and an orange slice.
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1 in stock
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About Bordiga Vermouth Extra Dry
Bordiga Vermouth Extra Dry is based on Piedmontese white wines, including some Moscato, and infused with a wide range of different botanicals, many of them grown in the Occitan Alps near the winery. The flavor of this vermouth is complex and vivid, with an excellent balance of sweetness and bitterness. Some vermouths taste strongly of a single botanical, but the interplay of components here is distinctive and delicious. We drink it with a splash of soda water as an aperitivo, and you should too.
At the end of the nineteenth century, Pietro Bordiga owned a famous bar in Turin. He decided to use his knowledge of botanical flavorings and the extraction of essential oils to open a distillery, and he decided to locate it in a city near the mountains where the wild plants used to make amaro and other spirits grew. He chose the city of Cuneo, a little over an hour south of Turin and close to the Occitan Alps. The climate here influenced the mountains and by proximity to the ocean just over the Alps, creates herbs that are particularly rich in essential oils and aromas.
The distillery used to be in the historic heart of Cuneo and was then moved to the road just outside town leading to the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga makes all of their own infusions, and many of the wild plants they use, such as gentian, juniper, and chamomile, are still gathered in the Alps nearby. They produce Vermouth, including the classic Vermouth di Torino; Gin; and a number of Amaros (herbal liqueurs with a balance towards bitterness).
Vermouth is an ‘aromatized wine,’ a wine that has been infused with herbs and blended with a proportion of alcohol. The word ‘vermouth’ is a corruption of the German word (‘wermut’) for the bitter herb wormwood (Artemisia Absinthium), which is still part of the botanical base of vermouth, although regulated by the US government. The original classic areas for the production of vermouth were in Chambéry in France, and in Piedmont, south of Turin, both part of the historical Duchy of Savoy.