Vermouth Rojo La Copa

Over the last decade, vermouth or aperitif o’clock has come back and is now more fashionable than ever. This trend was very common in the 1960s, when middle-class families would have an aperitif on Sunday mornings. However, in terms of schedules, this tradition, which in Spain usually happens at midday, happens at the opposite end of the day in Europe, where vermouth is typically enjoyed just before dinner. There are several theories on the subject, although the most realistic seems to be that this was also the case in Spain, but during to the post-war period, when most Spaniards needed two jobs to make ends meet, meal times changed, and dinners became much lighter and quicker. Whatever the theory, vermouth is back to stay, and the old productions are back in centre stage, like Vermouth Rojo La Copa. This macerated drink, which is made with 8 botanicals (wormwood, savory, clove, orange, nutmeg, cinnamon, angelica and cinchona) is made in southern Andalusia, in the southernmost part