Jack Adair Bevan
A Spirited Guide to Vermouth
A Spirited Guide to Vermouth gives the humble bar staple its due, lifting it up from a mere ingredient in martinis and Manhattans into solo prominence. “Aromatized, fortified wine” has been made since the second millennium B.C., used as a medicine, aperitif and digestive. The past few years have seen vermouth’s fanbase grow dramatically, and it’s now a featured beverage, as well as spawning even more cocktails.
Bevan breaks it down into categories, lists principal producers, and offers taste analyses. Unfortunately, many of the vermouths described simply aren’t available yet here. If and when they arrive, you’ll want this book.
– Bruce Collier