The making and selling of vermouth in Catalonia, has been documented since the second half of the nineteenth century. At that time, the export of wine and local brandies from the area around Tarragona was really taking off and parallel to this positive industrial and commercial climate, vermouth was able to take root there as a new wine product.

Our Padró & Co. Rojo Clásico is a tribute to the vermouth which was sold originally from wine cellars or enjoyed religiously every Sunday at noon. We want to evoke those herby and slightly medicinal aromas which can transport you back, even now, to the atmosphere inside those local bars and cafés.

VINIFICATION
The base wine is made with Macabeo and Xarel·lo grapes from the Padró family’s own vines. After the first winter, we add our special red vermouth herb formula to make a base coupage which we then leave to rest and evolve in barrels for between nine and twelve months. These barrels originally contained sherry, after which they were used for a time to transport wine and we have now adapted them for vermouth storage.

TASTING NOTES
Nose: Aromas of sweet spices, cinnamon and clove, in particular, as well as tones of candied fruits.

Mouth: A creamy and fresh palate followed by memories of slightly bitter Mediterranean herbs.

Vermouth made from a unique infusion of aromatic herbs and aged in the barrel before bottling at our winery.

18% ABV

Absente is technically labeled a Vert (green in French) absinthe and derives its unique color and flavor from botanicals.; A method practiced and mastered by the French was to add regional herbs like sweet balm to the distilled liquor to introduce additional flavors, aromas as well as a green color to the finished liquid.; In order to truly replicate this traditional Artisanal method, we incorporate this legendary technique when producing Absente. Absente can be enjoyed in many ways:; mixed with water, or the classic mixture of sugar and water using a slotted spoon. Source: absente.com

Zwack is made from a secret blend of over 40 different herbs and spices. Some of the herbs and spices are distilled, some are macerated, then blended together and aged in oak casks at the factory in Budapest for over 6 months, giving Zwack liqueur a dark, amber color. It is widely known as the National Shot of Hungary , and is produced by Unicum Zwack, plc, in Budapest, Hungary, and now imported into the US by Diageo plc. Zwack is best served ice-cold, straight up, as a shot. It is also great as a cocktail known as the "Mad Hungarian? (an ice-cold Zwack shot dropped into a high-energy drink). Source: zwackunicum.com

A smooth dry style overlaid with caramel and liquorice notes.Method of Production : Made from 80% corn, 12%rye and 8% malt, a small beer is made that distills once, giving thewhiskey weight. A doubler under the still re-distils vapour from thebeer heater giving softness to the spirit. Filtering slowly through 10feet of maple charcoal takes fusel oils from the whiskey and addssmokiness. Barrel maturation in American oak smooths the spirit, addingcaramel tones. It is the charcoal filtration method that makes thisTennessee whisky.

Aged for seven years and bottled at 107 proof, this is Bourbon (whiskey) for the stout of heart. It's the smoothest of Beam's Small Batch range, and has delectable flavours like toasted coconut, cashew and vanilla.Baker was a bit of a rogue, but his families love of distilling runs through his veins - it would have to considering his Grand-Uncle was the legendary Jim Beam.

Made to the same base of recipes since 1821, Dolin Vermouth de Chamb?ry has long been the benchmark for fine Vermouth. Inventors of the Blanc, Dolin is equally famous for it's very light, pale Dry. In the late 19th century, Dolin won medals in Paris, London, St. Louis and Philadelphia and in 1932 earned Chamb?ry France's only Appellation d' Origine for Vermouth. Dolin Vermouth de Chamb?ry is made of fine wines and botanicals found in the Alpine meadows above Chamb?ry. Together they impart a fresh and elegant nose, with a subtle and complex palate. Ideal as an aperitif or in cocktails. Tasting notes: Dolin Vermouths are notably lighter, drier and less pungent than their larger commercial counterparts. The particular mixture of plants found near Chamb?ry give a fresh, restrained and elegant nose, with a subtle, complex bittersweet palate. Even the Blanc and Rouge retain great balance, with the sugar never cloying, and just enough bitterness to whet the appetite. Each can be enjoyed as aperitif on ice, with a twist of citrus, or in a broad array of traditional cocktails. Source: alpenz.com

Product Description: Angostura® orange bitters is made from the peels of sun-ripened Caribbean oranges grown in lush, green orchards located in Trinidad. These oranges are hand-picked by select citrus growers and harvested only within the rainy season to ensure ultimate freshness and taste. Clear and with an unparalleled depth of flavour, Angostura® orange bitters is an exotic and versatile bitters that works incredibly well with vodka, gin and whisky, and adds real depth of flavour to rum cocktails. Its complexity and layers of flavours also makes it a culinary must-have ingredient. World renowned chefs have found that it works particularly well in savoury sauces, it complements seafood dishes, and marries well with chocolate. Key Features: Similar iconic packaging as mother brand, Angostura® aromatic bitters Superior quality and flavour when compared with any other orange bitters Angostura® orange bitters is made from its own special secret recipe and does not contain any of the ingredients in Angostura® aromatic bitters A direct and convenient substitute for orange zest in all food and drink recipes The original 1930's classic Gin martini calls for orange bitters Best when used with clear spirits such as Gin, Vodka and White Rum but not limited to this Essential in savoury sauces such as barbeque and remoulades Excellent in savoury dishes, seafood in particular (shrimp and shellfish) Use in soups and gravies Natural accompaniment to chocolate Best matched with desserts such as fudge, jams/jellies and ice cream Tasting Notes: Angostura® orange bitters is not bitter when added to food and drink. Its rich and bold flavours derived from an array of unique and local herbs and spices give its dry and intense orange zest flavour.Source - www.angosturabitters.com

Orgeat syrup great for making Mai-Tai.

Vermouth is a wine that is aromatized and fortified by maceration in alcohol with herbs and spices (leaves, flowers, roots, bark, etc.). This red vermouth comes from the Piedmont region in Italy using white wine and a proprietary blend of herbs and spices. This is a deep red vermouth with an intense and complex palate. Enjoy as is or in a cocktail. 

An orange-based liqueur with a bittersweet flavour, Picon Club is best served as an aperitif, but is also frequently mixed in cocktails or with white wine, or sparkling wine, including champagne.

It can also be served as a highball, with lemonade. 

Tasting Note:

 Absinthe is an aromatic, dry and highly alcoholic herbal spirit. It is a bitter liqueur and is best consumed after diluting with water and sugar. It contains anis (Liquorice flavour) and the notorious wormwood plant (Artemisia) as well as optional various other aromatic components, such as peppermint, cloves, cinnamon, (the juice of spinach, nettles and parsley are also sometimes used).

Campari is an Italian drink developed by Gaspare Campari in 1860. It is made by steeping a secret mixture of herbs in alcoholic spirits, creating a strongly flavoured alcoholic beverage. Used in a wide variety of cocktails or in the classic Campari and soda.