Filled with brininess, umami… and manzanilla de Sanlúcar this new expression arrives to complete the collection, Lustau Dry Vermut.
Since late 2015, Lustau has tirelessly worked to bring back the vermouth making tradition to the sherry region, linking the vermouth universe to the sherry world, and having Lustau’s sherry wines play the key role.
The initial release of Lustau Vermut Rojo, the collection’s project pioneer, was followed by the launch of Lustau Vermut Blanco, a very special and distinctive vermouth due to the combination of herbaceous botanicals and a wine base that comprises fino and moscatel. Finally, a few years ago, the collection was complemented with an uncommon and genuine vermouth: Lustau Vermut Rosé. However, the collection, vermouth enthusiasts and bartenders (in addition to the Lustau team itself) believed that Vermut Lustau needed to be complemented with a new expression.
This new vermouth completes the diversity and expressiveness of the collection, offering a new myriad of flavors, aromas, and ways of enjoyment.
About Lustau Vermouths
Lustau vermouths have a unique, differentiating, and singular character. Each of the recipes is aimed at showcasing the essence and complexity of Lustau sherry wines. The sherry wines, the leading ingredient in all Vermut expressions are carefully selected to ensure the combination is perfect. One, two, or three wines crafted independently and impeccably blended to provide identity and expressiveness.
Who’s Behind Lustau Vermut Collection
Lustau vermut have been crafted by Fernando Pérez (Lustau Master Blender and a member of the Quality Control Panel of the Sherry Regulatory Council); with the collaboration of Sergio Martínez (Lustau Capataz and five-time World’s Best Fortified Winemaker according to International Wine Challenge). The union and tireless hard work of these two unrivaled professionals have given as a result the most diverse collection of vermouths tpgether with Lustau’s excellence, quality, and commitment to crafting sherry wines and solera system.
Lustau Vermut Dry Origins
Lustau Vermut Dry joins the range of inimitable vermouths that the brand initiated 8 years ago, when it introduced its Lustau Vermut Rojo, the first modern day vermouth made with sherry wine. As of this October, the range is completed with the launch of the new Lustau Vermut Dry.
Vermut Lustau Dry is crafted with a delicate yet complex, dry and salty manzanilla, aged in Sanlúcar de Barrameda, a fishing town on the estuary of the Guadalquivir river. This manzanilla is laced with sea breeze scents and pleasant chamomile and “flor” aromas.
manzanilla wine is fresh, delicate, briny and slightly floral. The perfect wine for a dry vermouth.
Wormwood, thyme, marjoram, chamomile and orange peel are prominent among just seven botanicals selected in the making of our dry vermouth. In order to achieve the optimum extraction of the botanical’s essence, each one is macerated separately. Afterwards, these essences and aromas are incorporated into the wine and the blend is left to repose. For 6 months the blend gains in consistency allowing both the botanical’s and the wine’s aromas to integrate perfectly.
• Wormwood: classic vermouth bitternes.
• Thyme: Mediterranean herbaceous hints.
• Marjoram: citric and balsamic notes.
• Chamomile: aromatic and light bitterness.
• Orange Peel: citric and freshness.
Lustau Vermut Dry Tasting Notes
This manzanilla provides a funky personality to this vermouth: briny with yeasty and nutty notes. It goes beyond the average dry vermouth category. Crafting and botanical maceration provide differentiation and uniqueness resulting in an easy to mix product yet endowing a genuine and complex personality to any cocktail that contains gin, vodka, tequila or mezcal.
Best Cocktails to Pair Lustau Dry Vermouth With. A Wide Array of Choices
Some of the best mixologists and bartenders in the United States have been involved in the development of this very special vermouth, considering its great interest to the world of mixology. Also, Spanish mixologists have been providing valuable insights to deepen into the classy and staggering world of Martini style and classic cocktails.
This vermouth is the perfect choice, its standout over the average, because of the aromas, flavor and texture nuances. It will make any cocktail catch your eye, nose and mouth. Try one (or all) of those recipes below to discover why this new vermouth stirs up the world of craft and classic cocktails. Brine every cocktail now with Lustau Vermut Dry!
Not So Dirty Martini
Ingredients:
• 1oz Lustau Vermut Dry
• 2 oz London Dry Gin
• 3 Green Olives
Steps:
1. In mixing glass or cocktail shaker filled with ice, combine gin and vermouth.
2. Stir well, about 30 seconds, then strain into a Nick & Nora glass.
3. Garnish with three olives skewer.
Bamboo
Ingredients:
• 1.5 oz Lustau Vermut Dry
• 1.5 oz Lustau Manzanilla Papirusa
• 1 dash Orange Bitters
Steps:
1. Add the dry sherry, dry vermouth, Angostura bitters and orange bitters into a mixing glass with cracked ice and stir until well-chilled.
2. Strain into a Nick & Nora glass, and garnish with a lemon peel.
Elevate this recipe to a super briny, fresh and umami experience with this En Rama Bamboo.
Reverse Martini
Ingredients:
• 2 oz Lustau Vermut Dry
• 1 oz London Dry Gin
• 1 dash Orange Bitters
• Lemon Peel
Steps:
1. In mixing glass or cocktail shaker filled with ice, combine vermouth and gin.
2. Stir well, about 30 seconds, then strain into a glass.
3. Garnish with a lemon peel or twist.
Albarizas (a riff of the original Fermin Blas’ Albarizas)
Ingredients:
• 2.5 oz Lustau Vermut Dry
• 1 oz Elderflower liqueur
• Top Ginger beer
• Mint sprig
Steps:
1. Pour the vermouth and eldelflower liqueur in a short highball glass with a big ice piece.
2. Top with 2 to 2 1/2 oz ginger beer and garnish with a fresh mint sprig.
Rome with a View (Michael McIlroy, NY)
Ingredients:
• 1 oz Lustau Vermut Dry
• 1 oz Campari
• 1 oz Lime Juice
• .5 oz Simple Sugar
• Top Soda
Steps:
1. Add Campari, dry vermouth, lime juice and simple syrup to a cocktail shaker.
2. Add ice and shake until chilled.
3. Strain over ice into a Collins glass.
4. Top with soda water and garnish with an orange wheel.
