Vermut: The Wine Spaniards Drink Before Meals

In Spain, wine isn’t always reserved for dinner. Long before the first bite of tapas or a hearty paella, locals often gather around a glass of vermut, the country’s beloved aromatized wine, as part of a ritual that is equal parts tradition and social theater. Deeply aromatic, slightly sweet, and infused with herbs and spices, vermut is both approachable and endlessly complex. It is a drink that invites conversation, slows time, and captures the spirit of Spanish conviviality. Whether sipped on a sunny terrace in Barcelona or discovered tucked away in a neighborhood vermutería, vermut is a window into the everyday pleasures that define Spanish life.

What is Vermut?

Vermut, or vermouth, as it’s known elsewhere, is a fortified wine that has been flavored with a carefully curated mix of botanicals: herbs, roots, spices, and citrus peels. Spanish vermut tends to be sweeter and lower in alcohol than other fortified wines, hovering around 15–18%, making it ideal for long, leisurely sipping. Unlike the vermouth often used purely as a cocktail ingredient elsewhere, Spanish vermut is meant to be enjoyed on its own.

Its flavor profile is a study in balance. The herbal bitterness of wormwood and gentian is softened by a subtle sweetness, while hints of cinnamon, cardamom, and citrus zest dance across the palate. The result is a wine that feels both familiar and unique, inviting, layered, and endlessly drinkable.

Reus: The Birthplace of Spanish Vermut

While vermut is now enjoyed across Spain, its spiritual and historical home is the Catalan town of Reus, near Tarragona. In the 19th century, Reus became the epicenter of vermouth production, earning fame for its innovative blends and fine wines. By the late 1800s, the town hosted dozens of vermouth factories, producing both sweet and dry styles for local consumption and export.

Reus vermut was defined by its use of local wines, aromatic botanicals, and a careful balance of bitterness and sweetness, a style that came to influence vermut production across Catalonia and eventually the rest of Spain. Today, legendary producers such as Yzaguirre and Miró trace their roots to Reus, continuing its legacy while experimenting with modern variations.

A stroll through Reus today reveals the town’s vermut heritage everywhere: historic bodegas, family-run distilleries, and the annual Fira del Vermut, a festival celebrating the city’s signature drink with tastings, workshops, and street parties. For many Spanish vermut lovers, visiting Reus is akin to a pilgrimage, a chance to taste the historic recipes that helped define an entire drinking culture.

How Vermut is Made

Vermut begins life as a base wine, typically a neutral white or red from local Spanish grapes. To this wine, producers add a carefully selected blend of botanicals: herbs, roots, spices, and citrus peels. The composition varies by producer, but common ingredients include wormwood (which gives vermut its characteristic bitterness), chamomile, cardamom, cinnamon, cloves, and orange or lemon zest.

Once the botanicals are macerated, the wine is fortified with a neutral spirit to raise the alcohol content to around 15–18%. Many Spanish vermuts are then sweetened with sugar or caramel and aged briefly in oak barrels, which adds depth and softens the herbal bite. The result is a wine that is simultaneously aromatic, balanced, and versatile, ready to be enjoyed on its own or as part of a cocktail.

What makes Spanish vermut unique is its approachability. Unlike drier Italian or French vermouths that are often intended for mixing, Spanish vermut is crafted to be sipped, often chilled and garnished, highlighting the harmony of sweetness, bitterness, and herbal complexity.

How to Enjoy Vermut 

For a classic Spanish-style serving at home, try this simple recipe:

• 3 oz. chilled Spanish vermut

• Ice cubes

• 1 slice of orange

• 1 green olive

To make, fill a short glass with ice and pour in the vermut. Garnish with the orange slice and olive. Stir gently. If needed, it can be topped with tonic water to ease the taste.

The key to a good vermouth is to enjoy it slowly, letting the herbal layers and bittersweet complexity reveal themselves over conversation. Pair it with small bites such as olives, marinated anchovies, Iberian ham, or light tapas, foods that complement the wine without overpowering its delicate aromatics.