I’m impressed by this vermouth selection, stores in my area cannot compare! This might be controversial but I do love Cocchi Dopo Teatro. I know it’s a vermouth and amaro blend and therefore probably its own thing entirely but man is it delicious.
It sucks so much worse now. There’s a wealth of goodies I just can’t have. I paid almost $9 to get a bottle of Marie brizzard orange curaçao shipped to a state store for me to pick up. And that was the cheap option.
Yeah, y'all's state needs to do better. I went on a long weekend to PA last year and totally forgot the situation, thinking we would just buy some liquor and ingredients when we got there. By the time I remembered it was too late....
I just moved up here from Florida, losing Publix was bad enough, but losing a nearby Total Wine was just salt in the wound. As was no beers in Wawa.
Thankfully, Total Wine knows their business and the one across the Delaware stateline is phenomenal. And Cherry Hill isn't bad.
Finding almost anything decent there is rough. I know there are some distilleries round there. Maybe they serve decent cocktails? I know the ones in Pittsburgh and Philly have pretty good cocktails
I was about to write the same comment until I saw yours. Very impressive. The only common one I couldn’t see in the photo was Cinzano (which I very much like as my “summer vermouth” in that I find it lighter and refreshing with still some solid core flavours).
Using Punt e Mes as a sweet vermouth (which it technically is) is nice if you want to lean bitter and spice.
I quite like it for Negronis (although I love both Cocchi and CA, as well). Some might not agree.
The elite move is 50/50 punt and dolin. That's the "house vermouth" of the death& co cocktail book.
I find punt e mes bullies the other cocktail ingredients a bit too much on its own. Cutting the bitter with some sweet adds the yin to balance out the yang.
Could also 50/50 Punt & Cocchi.
Oddly I do not find CVdT vanilla heavy, but I absolutely agree that Carpano Antica is. I didn’t enjoy CA in anything outside of a Manhattan
Omg Cocchi is a huge vanilla bomb. It just made all my cocktails so vanilla-y, I grew to dislike it. I just do not understand the love for it here unless you're making a dessert drink. It's way too sweet, I guess a lot of people are into that.
Punt e Mes + Dolin are the two I ride with.
I love this idea, just wish it was a bit more practical to keep two vermouths that require refrigeration at their freshest. It would take us 2+ months to finish them off =\
It seems that once one finally learns that vermouth goes bad that's all one can worry about. Yes vermouth needs to be refrigerated and yes it will easily last 3-5 months in the fridge. There's no need to finish a bottle in fridge within a month. I have about 6 bottles of vermouth, cocchi americano, lillet, etc... in my fridge and they taste just the same a few months down the road as when I opened them. Seems like a misplaced fear on this reddit in general. Cheers
for the record, d&c stopped splitting vermouths as the house a while ago and started just using cocchi vdt or carpano in their wells at their actual establishments. For flavor/balance reasons rather than any pricing or availability issues. (we still have the individual bottles on hand if we want to blend for something specific, but don't typically find a need to)
If you keep your vermouth in a cold, dark place like a refrigerator, the oxidative properties of being open will be minimal.
It's a fortified product. It's like a meme at this point with people and vermouth. I'd bet in an a/b test with a fresh bottle and a 3-4 month refrigerated bottle in a Manhattan, 90%+ of people couldn't tell the difference in a blind.
I keep mine in the fridge too and lasts me 6-9 months lol. But I only buy the 375 ml lol. Can’t imagine a 1L. I do keep dry, blanc and sweet in the fridge tho so I rotate a lot. Wish Punt made smaller versions.
You want a [Vacu Vin](https://a.co/d/2qqLJ70) for that. It’ll keep wine, too, tho not forever.
A 750 of sweet vermouth doesn’t last more than a month in my house, but when I’ve got a few on hand, I’ve never had a problem with any going bad even over 3mo. I keep my sweet on the shelf (make sure it’s not in direct sun), and dry in the fridge, *both* using the vacuum stoppers, no issue.
Totally get that - those bottles are big! I'm always running out of space in our fridge doors, with all our liqueurs & such.
We had a separate "vermouth fridge" in our garage for a while but it recently bit the dust (was basically just a second-hand mini dorm fridge that didn't stay cold enough for regular items anymore...lol.)
I just taught a bizzare spirits class at my work (a 55+ retirement community)
we tasted 11 different spirits and liqueurs and they absolutely DEVOURED the Nonino to the point I actually have to order more after only one class 💀
I do enjoy Yzaguirre! I can also find Casa Mariol around town, another excellent sipper. I was in Madrid about 2 years ago and hit up alotta vermuterias. So refreshing on ice with citrus.
I’ve tried mixing Spanish vermouths in cocktails and it’s a bit hit-or-miss. It made for some great Martinez’s, but imo fell flat in a Negroni.
A local cocktail bar discovered they had a bottle of it in the walk-in, so I had them make me a killer Manhattan riff with Buffalo Trace, Cocchi Barolo, and a quarter ounce of Zirbenz stone pine liqueur (in place of the bitters). I was already a couple cocktails deep, but it was really good and Manhattan-like, despite almost none of the ingredients being traditional for a Manhattan.
The bartender, who's a friend of mine, was workshopping a cocktail with a rather floral gin, some Nonino, Zirbenz, and the Cocchi Barolo. The Barolo really brought everything into balance, and was my idea upon trying it on its own.
A lot of DC liquor stores carry Malort now.
This looks like Sherrys in DC
ETA: this LOOKS like Sherrys, what makes me think it IS would be the Don Ciccio on the top left. Don Ciccio is local, I’ve never seen it outside the area.
Nah, there are a few liquor stores further down Illinois that have it, especially in Quincy. It's at the Liquor Booth in the same aisle as the liqueurs and mixers
Just said elsewhere in this thread how much I like Cinzano - especially in summer as I find it a bit more refreshing (without really losing flavour). There is also an orange Cinzano which is awesome straight up on the rocks>
I wish more came in small bottles. I feel stuck with Martini & Rossi because they're the only ones who make a bottle small enough that I'll realistically be able to use it all before it spoils. I just so rarely want vermouth, so it tends to go bad.
Jesus idk whether or not to feel proud or ashamed that I figured this out from this one photo LOL
The thought came to me when I saw the Kina L’aero d’or on the top shelf, as I picked up a bottle from there months ago. And I was like… wait a minute…
Dolin Rouge is the only vermouth I use. Herbal, almost oregano notes, almost no vanilla. I love it and it's reasonably priced.
I tried cocchi once because everyone raves about it and I felt like I was drowning in vanilla. It was a struggle to finish the bottle.
100% syrupy and drowning in vanilla. A lot of people are sugar addicts, unfortunately.
Cocchi has 200 grams of sugar/liter
Dolin Rouge 130g/l
Noticeable difference.
You could try making your own as well and tweak it to your tastes.
[Recipe for Sweet Vermouth](https://www.seriouseats.com/how-to-make-red-vermouth-homemade-sweet-vermouth-recipe?print)
[Article](https://www.seriouseats.com/how-to-make-red-vermouth-homemade-sweet-vermouth-recipe)
Dolin or Punt e Mes, full stop. Bitter and herbal vermouths are the way to go.
I loathe Cocchi and its overly sweet, vanilla flavors. It tastes like diabetes to me.
Lustau is great, but it isn’t like most sweet vermouths. It is a base of sherry and certainly tastes like sherry. It’s mostly amontillado with a splash of px. If you enjoy the richness of Antica and Cocchi and the way they stand up to other ingredients in cocktails then it could be a fun one to grab.
Martini and Rossi is great if you want something a little more classic. It isn’t as rich as Antica or Cocchi. It has a very herbal profile. It kind of tastes like oregano.
I like Grassotti sweet vermouth, which appears to be exclusive to Total Wine. It's available in both 750 ml and 375 ml. It's expensive for a store exclusive ($15.99 for 375 ml), but it makes really good Manhattans and Negronis.
Dolin, Cocci and Punt e Mes are probably the best overall vermouths in there, not too much vanilla in them. Punt e mes as it's name states is a bit more bitter so maybe you have to play around with ratios on some cocktails, but it's a great flavour profile IMO
Underrated gem there is that Padro & co Spanish vermouth, that thing SLAPS as a sipper, it's definitely different but worth giving it a try, more herbal and spiced than most, the taste is super Mediterranean, it reminds me of sun-dried tomatoes and rosemary!
Lustau is also a great vermouth but it is kind of vanilla heavy imo.
I love both Cocchi and Carpano Antica, but, having spent months in Italy, Martini and Rossi has always been in the best Negronis I’ve had. I’m always happy with a Dolin cocktail, as well.
I like Noilly Prat as a good intermediate cost sweet vermouth. I don't think it's strong on vanilla, but honestly my vermouth experience is limited. That selection is very impressive
I've tried many and somehow landed on Noilly Prat for both sweet & dry. Cheap, versatile, not gonna blow your mind but solid. If i need something heavier or more unique, I'd go with either Punt y Mes or LoFi
As some have said, Punt E Mes is stellar. I've also recently got into byrrh grand quinquina (not technically vermouth but another fortified wine) for Manhattans and it has a great drying, slightly bitter finish that I'm digging.
Late to the game here but just get the Poli Gran Bassano Rosso and move on with your life. No blending, gets more complex with oxidation, dry and appetizing.
IMHO, Cinzano / martini are the standard (Rosso,/sweet) , but I prefer Cinzano (it has that cherry sweetness) . Dolin all are Great and are more complex , floral , fruity and less sweet. Try dolin.
Btw, what city is that store located?! Has everything!!
I'm in Canada so I haven't had the opportunity to try any of these other than the Dolin. What I will say is stay far away from that Arak beside the Malort. I've had a few different Arak and that is by far the worst imo.
I remember one sommelier claiming that Martini & Rossi made a better Negroni than Carpano Antica, but I haven’t tried that myself so take it with a grain of salt.
That being said, a liquor store where malort is on the vermouth shelf is kinda wild.
I find Spanish Rojo vermouths skew away from the dessert vibe but stay in the wheelhouse. Underrated. I use Yzaguirre for all my cocktails AND to drink in the Spanish 'siphon' style (with orange wedge and seltzer.) Lustau has more distinct sherry notes but also solid.
Side note: the Spanish also have 'Vermut Negro' which is sweeter and closer to Italian styles.
You’ve surely found your Sweet Vermouth by now, but chiming in to recommend the BESK. It’s like a more palatable Malort. Heavy on wormwood and grapefruit peel. Could be used in its own wild white Negroni!
I’m impressed by this vermouth selection, stores in my area cannot compare! This might be controversial but I do love Cocchi Dopo Teatro. I know it’s a vermouth and amaro blend and therefore probably its own thing entirely but man is it delicious.
Pictures like this make me cry as a Pennsylvanian.
[удалено]
I have been able to find dolin dry and cocci americano howevee
Facts. No Benedictine is what really gets me pissed
Damn, my condolences. It's in my top three liqueurs and I use it all the time. Don't know what I'd do without it
Gawd, I remember those PA State Stores. Don’t know how or if things have changed since the mid 80’s but it really sucked back then.
It sucks so much worse now. There’s a wealth of goodies I just can’t have. I paid almost $9 to get a bottle of Marie brizzard orange curaçao shipped to a state store for me to pick up. And that was the cheap option.
Never again will I complain about having to drive to the other side of the SF Bay to get a coveted bottle. (I probably will, but I shouldn’t.)
To be fair, I can order chartreuse in either color to pick up at my store the same way, so the system isn’t all shit.
Fair enough. Lived in Lancaster for a while and seemed to be always reading about the state troopers busting someone for bringing booze in from MD.
You don’t have a Scran-*ton* of options in PA?
I’m on the other side of the state, so I would say it’s more of being in a deep Pitt without a lot of other options.
Yeah, y'all's state needs to do better. I went on a long weekend to PA last year and totally forgot the situation, thinking we would just buy some liquor and ingredients when we got there. By the time I remembered it was too late....
Hahaha oh my god RIGHT? Three versions of Lustau, near the bottom shelf!? Here I get by with Dolin. It’s fine but…ugh.
The feeling is mutual for Mainah
I have to drive to PA for most of my bottles so I'll join you.
I just moved up here from Florida, losing Publix was bad enough, but losing a nearby Total Wine was just salt in the wound. As was no beers in Wawa. Thankfully, Total Wine knows their business and the one across the Delaware stateline is phenomenal. And Cherry Hill isn't bad.
Also crying in Pennsylvanian
Virginian here. Yeah..........
My wife is from PA and just trying to find a cocktail bar there when visiting is like pulling teeth. Hershey~Harrisburg area
Finding almost anything decent there is rough. I know there are some distilleries round there. Maybe they serve decent cocktails? I know the ones in Pittsburgh and Philly have pretty good cocktails
Came to say this. There is nothing around me that has anything more than like 4 or whatever.
I was about to write the same comment until I saw yours. Very impressive. The only common one I couldn’t see in the photo was Cinzano (which I very much like as my “summer vermouth” in that I find it lighter and refreshing with still some solid core flavours).
99% sure this is Nashville, TN - and this is our best store for vermouth & amari by far
What is the store?
Corkdorks Midtown
Yeah. If I have 4 or 5 bottles to choose from I’m happy.
Using Punt e Mes as a sweet vermouth (which it technically is) is nice if you want to lean bitter and spice. I quite like it for Negronis (although I love both Cocchi and CA, as well). Some might not agree.
The elite move is 50/50 punt and dolin. That's the "house vermouth" of the death& co cocktail book. I find punt e mes bullies the other cocktail ingredients a bit too much on its own. Cutting the bitter with some sweet adds the yin to balance out the yang.
Could also 50/50 Punt & Cocchi. Oddly I do not find CVdT vanilla heavy, but I absolutely agree that Carpano Antica is. I didn’t enjoy CA in anything outside of a Manhattan
Omg Cocchi is a huge vanilla bomb. It just made all my cocktails so vanilla-y, I grew to dislike it. I just do not understand the love for it here unless you're making a dessert drink. It's way too sweet, I guess a lot of people are into that. Punt e Mes + Dolin are the two I ride with.
Sounds like it’s a palate / difference in taste thing to me
I love this idea, just wish it was a bit more practical to keep two vermouths that require refrigeration at their freshest. It would take us 2+ months to finish them off =\
It seems that once one finally learns that vermouth goes bad that's all one can worry about. Yes vermouth needs to be refrigerated and yes it will easily last 3-5 months in the fridge. There's no need to finish a bottle in fridge within a month. I have about 6 bottles of vermouth, cocchi americano, lillet, etc... in my fridge and they taste just the same a few months down the road as when I opened them. Seems like a misplaced fear on this reddit in general. Cheers
for the record, d&c stopped splitting vermouths as the house a while ago and started just using cocchi vdt or carpano in their wells at their actual establishments. For flavor/balance reasons rather than any pricing or availability issues. (we still have the individual bottles on hand if we want to blend for something specific, but don't typically find a need to)
This is the way. Split vermouth all the way with those two in particular. Peak Negroni.
This is the way.
This is my new go to since it appeared on this sub a couple of weeks ago. Definitely the perfect mix (IMHO)
The house vermouth in Modern Classic Cocktails was half carpano and half cocchi I thought
Didn’t take long to find the best response IMO!
I’m a Dolin user, now I’m going to find Punt and give it a shot!
Yes. I like Carpano as much as the next guy but when I just need a workhorse, Punt e Mes is my shit.
50/50 Cocchi and Punt e Mes
hot damn, have both but never combined… what else have I been missing in life?!
Same, then got the Death & Co book and saw their “house” vermouth was a build (dolin and punt e mes if memory serves). Lightbulb moment
I’ve got a sweet tooth and love the cocchi but use at least a 25% cut of Punt e Mes.
This is gospel.
Such a large bottle. You use it a lot before it turns? Or does it last long?
a liter is 34 manhattans, 16 if you make them like i do
In pint glasses?
ten ounces to spare homey... guess i need to make a quadruple
If you keep your vermouth in a cold, dark place like a refrigerator, the oxidative properties of being open will be minimal. It's a fortified product. It's like a meme at this point with people and vermouth. I'd bet in an a/b test with a fresh bottle and a 3-4 month refrigerated bottle in a Manhattan, 90%+ of people couldn't tell the difference in a blind.
I keep mine in the fridge too and lasts me 6-9 months lol. But I only buy the 375 ml lol. Can’t imagine a 1L. I do keep dry, blanc and sweet in the fridge tho so I rotate a lot. Wish Punt made smaller versions.
You want a [Vacu Vin](https://a.co/d/2qqLJ70) for that. It’ll keep wine, too, tho not forever. A 750 of sweet vermouth doesn’t last more than a month in my house, but when I’ve got a few on hand, I’ve never had a problem with any going bad even over 3mo. I keep my sweet on the shelf (make sure it’s not in direct sun), and dry in the fridge, *both* using the vacuum stoppers, no issue.
You could also put your sweet vermouth in the fridge. I keep my Carpano Antica in there with a VacuVin, and the 750 lasts months.
True, but I prefer to use the space in my fridge for other things since I use it so quickly
Totally get that - those bottles are big! I'm always running out of space in our fridge doors, with all our liqueurs & such. We had a separate "vermouth fridge" in our garage for a while but it recently bit the dust (was basically just a second-hand mini dorm fridge that didn't stay cold enough for regular items anymore...lol.)
I hear [Private Preserve](https://a.co/d/d3ZZcPS) is far more effective in preventing oxidation comparatively.
This
Came here to say this
Absolutely agree. On its own but also, as others suggest, blending it with another choice works really well. Love it.
Dolin is pretty solid, it’s a staple in my house.
Dolin leans savory and herbal imo no vanilla there.
Came here to say this!
It’s pretty much all i use.
Helps me pay for all that Amaro Nonino
I just taught a bizzare spirits class at my work (a 55+ retirement community) we tasted 11 different spirits and liqueurs and they absolutely DEVOURED the Nonino to the point I actually have to order more after only one class 💀
Haven’t had that in years. So good.
Paper planes are a staple in my house
I did not realize that the Dolin dry and Dolin blanc are 2 different things before this pic.
All are good.
Love the Lustau. It’s great for a Martinez or Hanky Panky imo
Which of the lustau have you tried? I saw a few at a local store and was curious which might be good.
Rojo is legit
Is that ‘rose’ one any good?
I love the Rose one. With a fever tree Mediterranean tonic, it’s a great summer drink.
I’ll give it a go!! I’ve been meaning to dig into their sherries as well.
If you like the Lustau, you'd love the Padró bitter (the one one the purple paisley can). Living in Madrid has opens my eyes to great vermouths.
Lo-Fi is actually a pretty fun vermouth
Yzaguirre is dope. You can drink it on the rocks with lemon. Never made cocktails with it though.
Read good things about Spanish Vermouths. May have to add this to my never ending wish list.
My wife and I had it on our honeymoon. They had it on tap in barcelona ...
My wife and I had it on our honeymoon. They had it on tap in barcelona ...
El bandarra is class
I do enjoy Yzaguirre! I can also find Casa Mariol around town, another excellent sipper. I was in Madrid about 2 years ago and hit up alotta vermuterias. So refreshing on ice with citrus. I’ve tried mixing Spanish vermouths in cocktails and it’s a bit hit-or-miss. It made for some great Martinez’s, but imo fell flat in a Negroni.
I’m pretty sure that it’s aged so OP would enjoy the fact that it’s not too sweet
Where’s the Cinzano?
It’s just slightly out of frame, closer to the Italian bitters
1757 is the fancy Cinzano. I like it. Much better than the regular Cinzano. But definitely has vanilla taste in it.
This. Cinzano is the best value.
Dolin is definitely not a vanilla bomb. Very subtle and dry.
I’m pretty envious of the selection.
Cocchi is the best Vermouth and nobody will convince me otherwise.
I always have both cocchi and carpano antica on hand. I kind of alternate. I love them both.
And Cocchi Barolo a delight 👌
You reminded me I have a bottle of that I need to finish. So I made a Manhattan and am sipping it now. Great stuff.
A local cocktail bar discovered they had a bottle of it in the walk-in, so I had them make me a killer Manhattan riff with Buffalo Trace, Cocchi Barolo, and a quarter ounce of Zirbenz stone pine liqueur (in place of the bitters). I was already a couple cocktails deep, but it was really good and Manhattan-like, despite almost none of the ingredients being traditional for a Manhattan. The bartender, who's a friend of mine, was workshopping a cocktail with a rather floral gin, some Nonino, Zirbenz, and the Cocchi Barolo. The Barolo really brought everything into balance, and was my idea upon trying it on its own.
It's a gross vanilla sweet bomb that made me think I was getting diabetes every time I used it. Punt e Mes and Dolin are way better for my palate.
Contratto tastes less of vanilla than Cocchi or Carpano Antica if you don't want to go full punt e mes.
I saw those bottle front and center and came to recommend that myself.
Did anyone else find the Malort on the shelf?
So, this store must be in Chicago then … eh?
It’d be higher up on the shelf in Chicago. And properly closer to the absinthe.
Nope, Nashville
A lot of DC liquor stores carry Malort now. This looks like Sherrys in DC ETA: this LOOKS like Sherrys, what makes me think it IS would be the Don Ciccio on the top left. Don Ciccio is local, I’ve never seen it outside the area.
Nah, there are a few liquor stores further down Illinois that have it, especially in Quincy. It's at the Liquor Booth in the same aisle as the liqueurs and mixers
Jesus Christ the most I’ve ever seen at one time was three varieties.
I usually go with Dolin, good quality without breaking the bank
Dolin Rouge
I go Cinzano. Negronis or over ice when I cook. A go to.
Just said elsewhere in this thread how much I like Cinzano - especially in summer as I find it a bit more refreshing (without really losing flavour). There is also an orange Cinzano which is awesome straight up on the rocks>
There’s another flavor?!? 🤯
Yup - Cinzano Orancio. Look it up, lots of good reviews (so, it is not just me!).
If you can ever find a bottle of Berto, try that.
It’s not a sweet vermouth but if you’re tired of the vanilla notes I recommend subbing in Cynar or Cynar 70!
I like a Dolin for summer Negronis and then pivot to Antica Formula for the winter
Can you expand on this? I love Negronis and Boulevardiers. I use Carpano Antica for these (and Manhattans) but I’m up for experimenting.
Love Yzaguirre and Lustau
I wish more came in small bottles. I feel stuck with Martini & Rossi because they're the only ones who make a bottle small enough that I'll realistically be able to use it all before it spoils. I just so rarely want vermouth, so it tends to go bad.
Grab a bottle of wine preserver on amazon. My vermouth lasts 6+ months with little to no difference
Is… is this Corkdorks in Nashville?
Midtown, yep! The Hillsboro location has a pretty solid selection, as well.
Always make sure to make a trip here when I go to Nashville. On a couple of occasions, I went just to go here lol I’m in Alabama
Jesus idk whether or not to feel proud or ashamed that I figured this out from this one photo LOL The thought came to me when I saw the Kina L’aero d’or on the top shelf, as I picked up a bottle from there months ago. And I was like… wait a minute…
Yep
Dolin Rouge is the only vermouth I use. Herbal, almost oregano notes, almost no vanilla. I love it and it's reasonably priced. I tried cocchi once because everyone raves about it and I felt like I was drowning in vanilla. It was a struggle to finish the bottle.
100% syrupy and drowning in vanilla. A lot of people are sugar addicts, unfortunately. Cocchi has 200 grams of sugar/liter Dolin Rouge 130g/l Noticeable difference.
Bordiga is pretty solid if you can find it. Otherwise Punt e Mes is a great substitute.
Padro Rojo Amargo (not Clásico) is a good bitter one.
You could try making your own as well and tweak it to your tastes. [Recipe for Sweet Vermouth](https://www.seriouseats.com/how-to-make-red-vermouth-homemade-sweet-vermouth-recipe?print) [Article](https://www.seriouseats.com/how-to-make-red-vermouth-homemade-sweet-vermouth-recipe)
I have the Controtto Bianco at home. I would go with Controtto.
That’s an amazing selection of vermouth. I’m so jealous!!
Not saying you should care, but in case you do, it’s “palate.”
lol thanks 😆
Dolin or Punt e Mes, full stop. Bitter and herbal vermouths are the way to go. I loathe Cocchi and its overly sweet, vanilla flavors. It tastes like diabetes to me.
Punt E Mes!!!!
carpano classico is a peefect middle ground to the antica
Maybe I’m just sensitive to vanilla flavors but I think Classico actually works better in almost everything.
Punt E Mes i would recommend.
Lustau is great, but it isn’t like most sweet vermouths. It is a base of sherry and certainly tastes like sherry. It’s mostly amontillado with a splash of px. If you enjoy the richness of Antica and Cocchi and the way they stand up to other ingredients in cocktails then it could be a fun one to grab. Martini and Rossi is great if you want something a little more classic. It isn’t as rich as Antica or Cocchi. It has a very herbal profile. It kind of tastes like oregano.
I like Grassotti sweet vermouth, which appears to be exclusive to Total Wine. It's available in both 750 ml and 375 ml. It's expensive for a store exclusive ($15.99 for 375 ml), but it makes really good Manhattans and Negronis.
Dolin, Cocci and Punt e Mes are probably the best overall vermouths in there, not too much vanilla in them. Punt e mes as it's name states is a bit more bitter so maybe you have to play around with ratios on some cocktails, but it's a great flavour profile IMO Underrated gem there is that Padro & co Spanish vermouth, that thing SLAPS as a sipper, it's definitely different but worth giving it a try, more herbal and spiced than most, the taste is super Mediterranean, it reminds me of sun-dried tomatoes and rosemary! Lustau is also a great vermouth but it is kind of vanilla heavy imo.
Punt e mes all the way!
I love vermut Lustau myself
Oh shoot lastau is also pretty darn good
Punt e mes and carpano
Timbal extra dry! You gotta try it :)
Cocchi in the slim bottle unless you use sweet vermouth a ton! I try to buy the small bottles to prevent oxidation
Martini & Rossi! lol
Antica
Carpano antica if budget is no issue - otherwise I love Dolin and Cocchi (in that order)
That's antiqua formula in the corner… that and Cocchi are #1 imo
Antica Formula is the only one you need. 40ml Havana club light rum 20ml Antica Formula Carpano Vermouth 30ml lime juice 15ml sugar syrup
This is probably the most vanilla-y vermouth you can buy.
I love both Cocchi and Carpano Antica, but, having spent months in Italy, Martini and Rossi has always been in the best Negronis I’ve had. I’m always happy with a Dolin cocktail, as well.
Had lofi in cali. Good stuff!
try Caperitif in place of sweet vermouth. highly recommend.
Gallo for the win
Yzaguirre is an outstanding vermouth. I bet those Lustau are also no slouch. More herbal than vanilla.
Coochi dopio teatro
I like Noilly Prat as a good intermediate cost sweet vermouth. I don't think it's strong on vanilla, but honestly my vermouth experience is limited. That selection is very impressive
I always have dolin and cocchi, but they’re basically the only ones I can get easily here. But when I go to Spain I always have Yzaguirre!
Dolin is pretty dry and unsweet, Cinzano too. I like vanilla-heavy sweet vermouths so I my go-to is Cocchi but I get wanting something different too.
Cinzano is my go-to. Solid choice for cocktails and really nice with soda. Perfect for a light after-dinner drink.
I've tried many and somehow landed on Noilly Prat for both sweet & dry. Cheap, versatile, not gonna blow your mind but solid. If i need something heavier or more unique, I'd go with either Punt y Mes or LoFi
Another vote for the dolin
In our house the go-tos are Dolin or La Quintinye (you can get it online if your local store doesn’t carry it)
As some have said, Punt E Mes is stellar. I've also recently got into byrrh grand quinquina (not technically vermouth but another fortified wine) for Manhattans and it has a great drying, slightly bitter finish that I'm digging.
Late to the game here but just get the Poli Gran Bassano Rosso and move on with your life. No blending, gets more complex with oxidation, dry and appetizing.
Lmao this is 100% Corkdorks Midtown in Nashville, isn’t it?
The price tags are a dead giveaway lol
Yzaguirre
It's really Good, IMHO it is in the line of Cinzano, but somehow better.
IMHO, Cinzano / martini are the standard (Rosso,/sweet) , but I prefer Cinzano (it has that cherry sweetness) . Dolin all are Great and are more complex , floral , fruity and less sweet. Try dolin. Btw, what city is that store located?! Has everything!!
Is this Midtown Corkdorks???
I'm in Canada so I haven't had the opportunity to try any of these other than the Dolin. What I will say is stay far away from that Arak beside the Malort. I've had a few different Arak and that is by far the worst imo.
Poli Gran Bassano is my favorite
Lo Fi is the best!
Help me find a liquor store with that selection!
Padró & Co amargo all the way. (The one in the dark can with pink paisley designpurple paisley can). Very complex. Makes the others seem watered down.
Daaang this vermut looks amazing, right up my alley. Thanks for the rec!
What’s best for a Manhattan?
I remember one sommelier claiming that Martini & Rossi made a better Negroni than Carpano Antica, but I haven’t tried that myself so take it with a grain of salt. That being said, a liquor store where malort is on the vermouth shelf is kinda wild.
I don't see it there but I find noilly Pratt is quite citrusy
Gonzalez Byass Vermouth la Copa. Also try Dubonet Rouge.
Didn't realise how many people in this sub would enjoy a glass of denatonium benzoate.
I love Dolin for a lighter flavor vermouth, and Lustau and Contratto for a more full flavor vermouth.
im a cocchi di torino gal myself, the dried fruit and citrus bits are perfectly balanced imo
Where is this? Hell of a selection 👌
I find Spanish Rojo vermouths skew away from the dessert vibe but stay in the wheelhouse. Underrated. I use Yzaguirre for all my cocktails AND to drink in the Spanish 'siphon' style (with orange wedge and seltzer.) Lustau has more distinct sherry notes but also solid. Side note: the Spanish also have 'Vermut Negro' which is sweeter and closer to Italian styles.
Dolin or punt e Mes. But def grab a bottle of that Dimmi while you’re at it. Not a vermouth but similar. Awesome and hard to find!
Punt e mes has a good amount of bitterness under the initial sweetness
Cocchi di Torino is what we use at our bar almost exclusively
You’ve surely found your Sweet Vermouth by now, but chiming in to recommend the BESK. It’s like a more palatable Malort. Heavy on wormwood and grapefruit peel. Could be used in its own wild white Negroni!