Extra dry vermouth

Extra Dry Vermouth is a type of aromatized wine infused with a blend of herbs, spices, and botanicals that give it a characteristic flavor, with a very low sugar level, making it less sweet and lighter than other types of vermouth. Its flavor profile is fresh, with herbal and bitter notes that enhance any cocktail or recipe that includes it.

This ingredient has its origins in European tradition, especially in Italy and Spain, where vermouth has been consumed since the 18th century as an aperitif and a base for drinks. Extra dry vermouth became popular as a variant suitable for preparing classic cocktails like the dry Martini.

In cooking, extra dry vermouth is used to deglaze sauces, marinate meats, poultry, and fish, or to add an aromatic and light touch to preparations that require an acidic and herbal component without pronounced sweetness.

Properties: being a fortified and aromatic wine, it adds flavor complexity with low sugar content and a light texture. It contains compounds derived from herbs that may provide slight digestive benefits, although its primary value is gastronomic.

Regarding its name, in different Hispanic American countries, it may also be found under the names "dry vermouth" or simply "extra dry vermouth". Although the term "vermut" is the most commonly used, variation in pronunciation and spelling is common.