Wiki Spanish Food editorial team
Vermouth is very much in fashion, which is nothing new. The story goes that it was invented by Hippocrates, in Ancient Greece, when he combined wormwood flowers with Dictamnus leaves, which in the Middle Ages was known as "herbed wine".
Spaniards have their own expression, “time for vermouth", referring to the time of day for having an aperitif, which generally means enjoying a drink before a meal. Meeting up for a vermouth is a pre-lunch social activity which has become something of a tradition.
In Spain, this beverage contains wine, wormwood and other bitter substances, and is served with a snack such as olives, anchovies in vinegar, pickles, or potato chips, with a view to whetting the appetite.
In recent years, the tradition of meeting up for a vermouth has regained its popularity. Zarro vermouth, which is made from a family recipe passed down from one generation to the next, has positioned itself in the market as one of the best global trends in terms of value-for-money, making consumption that much easier and more enjoyable. As a result, it can be paired with traditional dishes, such as oxtail croquettes and chicken wings; with more modern creations such as red tuna skewers or smoked meat cannelloni; and even with Asian cooking, such as sushi and Thai food; moreover, it leaves a lasting impression on everyone who tries it.
With a characteristic aroma that gives it a unique elegance worthy of a cocktail or an aperitif, those who try Zarro vermouth always come back for more. Unlike other products on the market, Zarro has been able to develop and popularize a range of vermouths while maintaining its main features as a light, fragrant, aromatic drink that goes down smooth, whereas many vermouths are extremely complex, strong and hard to drink. Zarro has decided to offer consumers what they really want, which is why it makes products that are considerably easier to drink, which have a good aroma and delicious flavor, and which leave an unbeatable sensation in consumers' mouths.
We can't say much about Zarro's recipe. A secret mix of herbs are macerated and infused in casks made from three different types of oak and mixed with wine from Madrid in the final step, yielding a masterful combination that only the Muñecas brothers know.
When we asked them about the production process, their response is direct and enigmatic: “Bodegas Sanviver picks the best wines from Madrid, and a very careful selection of extracts from herbs, roots, flowers, spices and fruit to obtain unparalleled quality and characteristics", says Carlos with a smile as he takes a sip of his Zarro vermouth.
Zarro, which has been a pioneer in innovating this aperitif, has four different varieties. There's white vermouth, with citrus, cinnamon and vanilla aromas, and red vermouth, which has an intense, fleshy flavor. And recently the company created more complex beverages, such as Reserve vermouth, with aromas reminiscent of the base wine's aging process fused with notes of raisins and bitter orange, and Grand Reserve vermouth, which has much broader nuances and is produced as a limited edition, with aromas from the oak casks, a harmonious flavor, and a sophisticated aromatic character with balsamic and licorice notes.
Zarro vermouth has also continued experimenting until obtaining a bottled beverage with the same organoleptic qualities as traditional draught vermouth.
Bodegas Sanviver packages its classic vermouth in bottle (1 liter and 1.5 liter) and bag-in-box (3 liter) formats. It also offers specific solutions for restaurants to serve its vermouth on tap, and sells 75 cl bottles of Reserve and Grand Reserve vermouth.
Zarro has become a standard-bearer for vermouth around the world, with exports to more than 20 countries. Bodegas Sanviver has been making Zarro vermouth since 1968. It is the only bottled vermouth with the taste of a draught beverage, and uses traditional production methods which include macerating aromatic herbs in American oak casks. The high quality wine and the properties of the aromatic herbs give it a unique aroma and flavor.
It's available in traditional locales throughout Madrid.