Maker Notes

Our most charismatic vermouth is made using a double infusion of red vermouth and bitter herbs.

VINIFICATION

Rojo Amargo starts with an initial infusion of mountain plants, with their small roots and highly aromatic flowers. The vermouth then rests for two years in chestnut barrels gently absorbing the aromas and, once the ageing process is complete, a second herb mixture is added consisting of a combination of plant bark and roots from the area around the winery, which give the vermouth even more character and its bitter tang.

TASTING NOTES

Nose: Zesty aromas of ripe orange peel with a subtle touch of cinnamon follow through into balsamic notes of clove and dried fruits such as apricot.

Mouth: Smooth and full-bodied palate with fresh sensations of orange, followed by a superbly bitter taste that is round, intense and reminiscent of tobacco, chinchona bark and honeyed caramel.

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

Maker Notes

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.

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.

Maker Notes

One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths. The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth – gentian, containing what is probably the most bitter substance in the world – amarogentin – and we use it in this vermouth.

VINIFICATION
Our base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used. The vermouth rests for 9 months in semi-new chestnut barrels before bottling.

TASTING NOTES

Nose: A blend of wild and dry woodland herbs with a subtle mineral note.

Mouth: Balsamic, refreshing and elegant with perfectly-balanced bitter-sweet sensations.

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

Maker Notes

This vermouth was inspired by our desire to make a vermouth enhanced with the Mediterranean citrus aromas that are so intrinsic to the area around our winery.

VINIFICATION
We blend an infusion of aromatic herbs with the peel of several different citrus fruits. After several months of maceration, we add an aged white mistela (sweet wine) that we keep especially for this vermouth.

TASTING NOTES

Nose: Aromatically intense and very pleasant. Memories of sweet herbs such as star anise, lemon verbena, quina and angelica. Both well-balanced and complex.

Mouth: An elegant, smooth, refined and well-rounded palate with a slight sweetness, and also a certain bitterness. An elegant and citrus fruit finish ensures freshness and a superb aftertaste giving this vermouth a gourmet touch.

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

Padro & Co. Special Reserve Vermouth is a nod to tradition and craftsmanship, originating from the prestigious Tarragona region, where wines have been celebrated internationally since the late 19th century. Drawing inspiration from the Tarragona Clásico-style liqueur wines, this vermouth combines a sweet, fortified base aged for five years in large oak vats with a selection of unique herbs to create a distinct and complex profile.

Tasting Notes

• Nose: Rich and powerful, with intense aromas of dried figs, roasted hazelnuts, and green walnuts, a testament to its prolonged aging process.
• Mouth: Starts warm and full-bodied, gradually revealing flavors of liquorice, medicinal herbs, and a balanced sweetness, followed by a refreshing, bitter finish.

With its bold complexity and rich heritage, Padro & Co. Special Reserve Vermouth is a must-try for connoisseurs, available now through Royal Batch.

Myrrha Blanco Vermut is a distinguished white vermouth crafted by Padró & Co., a family-owned winery in the Tarragona region of Spain. This vermouth is made by infusing natural aromatic plants into a base of young white wine, resulting in a refreshing and aromatic profile.

Tasting Notes

• Appearance: Pale yellow with a bright, inviting tone.

• Aroma: Intense and agreeably spicy, with a harmonious blend of floral, citrus, and anise notes.

• Palate: Begins with a pleasant sweetness, followed by a fresh zestiness. The aftertaste is elegant and slightly tangy, encouraging another sip.

Serving Suggestions

Myrrha Blanco is best served very cold in a wide-rimmed glass, garnished with a twist of lemon and a mint leaf. It pairs well with a variety of appetizers, including smoked meats, cheeses, and olives. Additionally, it can be enjoyed neat, on the rocks, or as a base for cocktails.

This exceptional vermouth from Padró & Co. is available through Royal Batch, offering a true taste of Spanish craftsmanship.

Myrrha Rojo Vermut is a traditional Spanish vermouth that offers a harmonious blend of delicate sweetness and a distinctive tanginess. Crafted by Padró & Co., a family-owned winery in the Camp de Tarragona region, this vermouth pays homage to the area's rich history of flavored wines dating back to the 19th century.

Vinification Process

The base wine for Myrrha Rojo is made from the winery's own grapes, primarily Macabeu and Xarel·lo varieties. A careful selection of botanicals is added to this base, and the vermouth is aged in old wooden barrels to impart depth and complexity. This gentle maturation process allows the vermouth to develop aromas of vanilla and mountain herbs, with a hint of clove.

Tasting Notes

• Appearance: Soft caramel with amber hues.

• Aroma: Balsamic notes, aniseed, and mountain herbs. When agitated, aromas of spices such as vanilla and cloves emerge, acquired during the resting period in wood.

• Palate: Initially warm and enveloping, giving way to a blend of refreshing and elegant tanginess and a soft, velvety sweetness.

Serving Suggestions

Myrrha Rojo is best served cold, perhaps with a twist of orange peel. It pairs well with smoked foods, such as herring, and complements various cheeses, including raw cow’s milk cheese flavored with rosemary. Its versatility also makes it suitable for mixing in cocktails.

Awards and Recognition

In 2018, Myrrha Rojo won the Catalan Vinari Award for Best Vermouth for Cocktails. It has also received a Gold Vinari for Best Red Vermouth in 2020 and a Gold Medal in 2021 from the American Distilling Institute.

Availability

This exceptional vermouth from Padró & Co. is available now through Royal Batch—perfect for those looking to experience the authentic taste of Spain.