Modern iterations of Spanish Vermut are having a bit of a moment right now and Partida Creus' 'MUZ' is a great example of why.

Firstly the base wines - a careful blend of barrel-aged red, young red, and oxidised white.  The spice profile is a blend of locally foraged Catalonian herbs, along with a curated, secret-recipe Alpine herb blend sourced from a third generation herbalist in Turin, Italy (home of the best Amari in the world). Following biodynamic principles, the herbs macerate for two moons before being blended with the wine and some naturally derived sugar.

Flavour-wise, this is immensely gratifying. The oxidative portion of the wine offers a clear nod to its Vermut style, while the herbal element is bracingly bitter without being dominant or excessively anise-driven. There is a careful bittersweet balance here, making this excellent for sipping on its own over ice and a piece of orange, however it will also add finesse and complexity to manhattans, negroni's and any other cocktails that call for vermouth or sweeter sherry.