From an aromatised wine to a star of cocktail bars worldwide: Vermouth di Torino has a history spanning over two centuries, evolving from an Italian aperitif to an indispensable ingredient in liquid creations that accompany the small hours.
Originating in the late 18th century, it has successfully reinvented itself by inspiring continuous innovation. “Celebrated for its aromatic complexity and versatility, it’s now a staple of contemporary mixology,” says Elena Urbani, Brand Ambassador of Mancino Vermouth, who offers her perspective on the product and its development in the global market. “Vermouth has become enormously popular in recent years, in step with the growing demand of consumers who are now looking for flavour and to moderate their alcohol,” explains Urbani, who, with her bartender background, reports on trends that embrace both sides of the bar counter.
Elena Urbani Shares the Evolution of the Italian Aperitivo
This shift in consumption fits into a broader context of appreciation for Vermouth di Torino. In 2017 it obtained a protected geographical designation, giving it further international prestige and recognition. That includes the Mancino range distinguished by its versatility and quality. “We export to 69 countries. The USA is our main market, but we also have a strong presence in Europe – especially in Italy and the UK – and in Asia, with Singapore and Hong Kong leading the way.”
Mancino’s creations all reflect the brand’s innovative approach. A few examples? “Mancino’s Vermouth Rosso stands out with its 37 botanicals. Juniper is prominent among these, making it perfect for a Negroni because it perfectly complements the gin.” Then there’s Secco, the first in the range. “It was conceived for the Martini to give it Mediterranean aromas.”
The Creations of Mancino Vermouth
“Kopi is infused with 14 robusta coffee beans from Java and then roasted in Naples, and its delicate notes enrich rather than overpower. Meanwhile, Sakura is flavoured with Japanese cherry blossom and Tuscan viola flowers. It has gained popularity in the British market, and it’s a special favourite in unconventional pairings such as with mezcal.”
Chinato, created from a blend of the three Mancino vermouths with a base of Barbera d’Asti and cinchona, “is highly appreciated in bars and starred restaurants.” Their success is clear: “They’re the answer to the needs of contemporary consumers and the creativity of bartenders.”
The article first appeared on Coqtail – for fine drinkers. Order your copy here
In partnership with Mancino Vermouth
