Random notes on alcoholic experiments

I usually use a bit of sherry in my sweet vermouth recipe, typically about an ounce and a half of Amontillado or Oloroso. In my most recent batch, I had a hankering for more sherry, so I kicked it up to 5 ounces. Then, after reading an interesting article in PUNCH, I decided to try my hand at...

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Tincture-based vermouth

This is the first version of my sweet vermouth recipe using only tinctures, instead of boiled spices.

  • 500 ml Wine
  • 175 ml Brandy
  • 1.5 oz Oloroso Sherry
  • 1 oz Bitter Orange
  • 0.25 oz Sweet Orange
  • 35 dr Anise
  • 20 dr Clove
  • 35 dr Cardamom
  • 30 dr Juniper
  • 20 dr Dande...

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There is an interesting ripple effect that happens when you make too much vermouth (a common problem, of course.) The last batch that I made was for my wood aging experiment which was between two and three times larger than my usual batch. I expected that I wouldn't need to make more for a while...

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After an initial taste test on Monday, I let the vermouth samples age for a few more days before bottling them Thursday night. From memory, I think that the extra time made a subtle, but still significant, difference. Unfortunately, I think that that difference may be that I went too far. Differe...

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I have been looking for an excuse to try coopering. Apparently, there are some vermouths that are barrel aged. That vague statement is good enough for me, but before I actually start coopering barrels, a serious undertaking, I am trying an experiment to see if it's really worth it. I am starting...

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