Cartron - Le Vermouth rouge

Volume: 0.75 litres | Alcohol content: 17.5% | Chill filtration: Yes | Colouring: No

Special Features:

Burgundy Pinot Noir forms the base of Le Vermouth Rouge and accounts for 75% of its volume. The recipe combines a total of 21 ingredients, including wormwood, orange, cinnamon, turmeric, thyme, ginger and Sichuan pepper. Infusions of Noir de Bourgogne blackcurrants and black cherries complement the herbs and spices. No added flavourings are used.

During production, the botanicals are individually cold-macerated in a mixture of water and alcohol. The herbs and spices steep for five to fifteen days, while the fruit steeps for up to five weeks. The extracts are then drawn off and filtered. The wormwood extract also undergoes distillation in a traditional pot still. This distillate and the remaining infusions are blended with the Pinot Noir, before crystallised sugar is slowly incorporated.

This semi-sweet vermouth has a bright, intense ruby colour and combines fruitiness with herbal and spicy notes. It is bottled at 17.5% alcohol in a 0.75-litre bottle. In cocktails such as a Negroni or Red Hook, it contributes spicy and fruity accents.

Tasting Notes:

• Nose: Red fruit emerges first, followed by vanilla, Sichuan pepper and orange peel. Further aromas recall blackberry juice, aged balsamic vinegar and cloves.
• Palate: The initial impression on the palate is dense, with distinct fruitiness and a harmonious interplay of flavours. The flavour persists for a long time. Peppery and earthy notes accompany blackcurrants, tart cherries, rhubarb and cocoa.
• Finish: The vermouth has a dry, tannic finish.

Distillery/Bottler:

Joseph Cartron was founded in Nuits-Saint-Georges in 1882. Rooted in Burgundy, the house produces fruit liqueurs, crèmes, traditional aperitifs and fruit spirits, among other products. Its red vermouth reflects these regional ties through Pinot Noir and Noir de Bourgogne blackcurrants. Developed over several years, the recipe combines fruit processing with the separate extraction of herbs and spices.

Facts: