Vermouth: Dry or Sweet?

Vermouth is a fortified and aromatized wine that plays a starring role in many classic cocktails and is also enjoyed on its own. It comes in two primary styles: dry and sweet. While they share the same foundational ingredients - wine, botanicals, and a fortifying spirit - their flavor profiles, uses, and even histories diverge in interesting ways.

Origins and Styles

Dry vermouth originated in France, with the most famous brand being Noilly Prat, introduced in the early 19th century. It’s typically pale in color, ranging from clear to light yellow, and has a crisp, herbaceous flavor. The name "dry" refers to its low sugar content, usually less than 5%, giving it a more bitter, bracing taste.

Sweet vermouth, on the other hand, hails from Italy, with brands like Martini & Rossi and Carpano Antica Formula leading the way. It’s darker, often amber or red in color due to caramelization or added coloring, and much sweeter, with a sugar content that can range up to 15%. Its flavor profile is richer, rounder, and more complex, often with notes of spice, vanilla, and dried fruits.

Flavor and Botanical Differences

Both types of vermouth are flavored with a blend of botanicals, which can include herbs, roots, barks, flowers, and spices. However, the botanical balance differs significantly.

Dry Vermouth

Leans toward herbaceous and floral notes: think wormwood (a key ingredient), chamomile, citrus peel, and rosemary. The result is crisp, earthy, and subtly bitter.

Sweet Vermouth 

Features warmer, spicier ingredients like cinnamon, clove, cardamom, and sometimes cocoa or vanilla. It offers a richer, rounder mouthfeel with a touch of bitterness to balance the sweetness.

Cocktail Uses

The choice between dry and sweet vermouth can define a cocktail.

Dry Vermouth 

Is a critical ingredient in the classic Martini—typically mixed with gin and garnished with an olive or lemon twist. Its dry, clean character balances the botanicals in gin without overpowering them. It’s also used in cocktails like the Bijou or the Tuxedo.

Sweet Vermouth

 Is essential in the Manhattan, Negroni, and Rob Roy. Its sweetness complements the strength of whiskey or the bitterness of Campari, adding depth and complexity. Some cocktails, like the Perfect Manhattan or Perfect Martini, actually combine both dry and sweet vermouths for a more nuanced flavor.

Serving and Storage

Both types of vermouth are wine-based and should be stored in the refrigerator after opening. They typically last about a month before flavors begin to degrade, though they won't spoil like milk. Oxidation can dull their brightness and complexity, so using a fresh bottle makes a noticeable difference in cocktails.

Final Thoughts

While dry and sweet vermouth share a common base, their differences in sugar content, flavor profile, origin, and use make them distinct tools in any bartender’s arsenal. Whether you prefer the sharp sophistication of a Martini or the cozy richness of a Manhattan, knowing your vermouths can elevate your cocktail game, and even turn a simple glass of fortified wine into a refined aperitif.