What is Vermouth? Vermouth is an aperitif named from the Latin "aperio" meaning "to open". And that is exactly what an aperitif is supposed to do - open or whet the appetite before a meal. How do we drink it? In the United States, most vermouth is consumed in cocktails - dry vermouth in martinis and sweet vermouth in Manhattans. In 1997, 1.8 million 9-liter cases of vermouth were consumed in the United States, and of that total 44% was imported. How is it made? Vermouth is an aromatized wine, made from a neutral, dry white basic wine which is then blended with an infusion. The infusion, which gives each vermouth its unique and distinctive character, is created by flavoring the basic wine with a special selection of herbs, flowers, fruit peels, seeds, plants and other botanicals. The addition of brandy fortifies the vermouth to 18% alcohol by volume. The prized and closely guarded recipe is used to make Boissiere has not changed since 1854. Boissiere has been consistently producing outstanding vermouth since 1854. Boissiere’s unique recipe is responsible for exceptional character, perfect flavor and aroma. Boissiere is produced under J. Boissiere, the inventors of white vermouth. Two varieties of Boissiere satisfy every consumer’s need. Served neat over ice, each makes an excellent aperitif. DRY BOISSIERE - "Bone White" Dry is superbly crisp and perfect for a martini. SWEET BOISSIERE - This red is a delicate, sweet vermouth ideal for a better tasting Manhattan.
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