Variety: Secret recipe that includes infusions of Ceylon cinnamon, star anise, clove, saffron, bitter orange peel and sage.
Appearance: Deep garnet-tawny in color.
Nose: Clean and incredibly aromatic. Baking spices and cloves.
Palate: Dryer than most Red Vermouth, this is medium-bodied. A gentle spice and bitterness on the finish, making it clean.
Vinification: Originating in Malaga, this is now made in Bierzo. The Mata Vermouth resurrection has always been a personal dream of Patrick Mata, co-founder of Olé Imports. His family sold these vermouths in the US prior to prohibition and now almost 100 years later, he is thrilled to re-introduce these historic beverages back into the country. The vinified wine macerates for appx. 18 months with various roots, flowers and savory herbs. Once maceration is complete, the vermouth is filtered and slightly fortified. Wine spirits are added along with a little grape must to 'round-out' the mouthfeel.
Recommended Food Pairing: Serve chilled over ice simply or add to a drier rye whiskey for a spicy cocktail.