Vermut Fernando de Castilla

Vermouth can boast of being millenary. The first references to this drink are found 3,000 years before Christ, where it was consumed thanks to its medicinal qualities. According to François Monti in his work The Great Book of Vermouth, "infusion in alcohol, wine or beer, was one of the techniques that allowed the intense flavor of some medicinal herbs to be mitigated and once it had been proven that water could be a transmitter of diseases if it was in bad condition, the use of alcohol for its disinfectant properties in this type of infusions was generalized". However, the production of vermouth as we know it today is thanks to Antonio Benedetto Carpano, the first to macerate a base wine with a number of herbs, spices and flowers. This drink quickly spread throughout Europe, acquiring different nuances in each country. In the case of Spain (unlike Italy and France where bitterness is more sought after), vermouth is are made with a high degree of sweetness, and there’s a difference