Vermouth is an aromatized wine that includes wine, botanicals, some sugar (or grape juice) and spirits–to fortify the wine. Vermouths flavor profile is all very dependent on the blend of botanicals used, and the possibilities for botanicals are endless, often local or native and an expression of terroir (a sense of place from where the vermouth is made) . Vermouth ranges widely in taste depending on style and producer, but there are four basic components that define vermouth’s taste profile: bitterness, sweetness, acidity, and, most importantly, its botanical profile. Some vermouths lean heavily into citrus like orange and lemon peel, while others rely more on herbs and spices for a more savory, bitter taste. Vermouth can be dry or sweet, with dry vermouth generally being light in color, crisp, saline, citrusy, and floral, while sweet vermouths are usually dark (red or ‘rosso’), rich, and unctuous, offering a more herbaceous, spice-driven flavor profile. The main notes of vermouth are bitter and herbal, and each brand and variety has its own blend of spices, herbs, and botanicals. Vermouth also adds a mellow herbal flavor and aroma to cocktails, and it is often used as a core ingredient in Martinis and the classic Manhattan Cocktail.