Description
The recipe for this sweet vermouth was developed in 1786 by Antonio Benedetto Carpano in his wine shop in Turin, Italy. It is made using white wine from selected Italian grape varieties as the base.
Only three people today know the exact recipe, but three known botanicals are vanilla beans from Madagascar, Papua new Guinea and Tahiti; saffron mainly from Iran; and wormwood from the Alps of Piedmont.
Caramelized sugar is used to color the vermouth.
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