French liqueur producer Joseph Cartron has launched two new vermouths, each made from a base of Burgundy wine.
Le Vermouth Rouge Joseph Cartron and Le Vermouth Blanc Joseph Cartron are made with a base of Pinot Noir and Chardonnay wines respectively.
The Rouge vermouth has been flavoured with 19 ingredients, including orange, cinnamon, ginger and Sichuan pepper, as well as two fruit infusions. Meanwhile, Le Vermouth Blanc is flavoured with 16 ingredients, including cloves, bay leaves, nutmeg, liquorice and elderberry.
Le Vermouth Rouge is bottled at 17.5% ABV and has aromas of vanilla, Sichuan pepper and orange, followed by red fruits.
The 16.5% ABV Le Vermouth Blanc has an ‘open and well rounded’ nose, while its flavour is described as being ‘balanced in the mouth between spicy, fruity and floral’.
Both products are recommended served over ice or in numerous cocktails.