Vermut Falset des de 1912

This is the story about a recipe that got lost for 50 years and then found again by accident. This vermouth comes from one of the oldest cooperatives in Montsant and Priorat. They started making it in 1912. Then somewhere in the 1960s, the original recipe disappeared. For nearly five decades, nobody made it.

Then someone found it. Just stumbled on it. Now they're making it again exactly the way it was. The base wines ferment, then get moved into neutral barrels with 120 grams per litre of cane sugar and a blend of 120 different herbs from that 1912 recipe. Tobacco leaf, rosemary, thyme, wild fennel, wormwood, mint, lemongrass, chamomile, walnut. Brandy fortifies it to 16.5 per cent. Then it sits for a year.

After that, it goes into wooden vats that are over 100 years old. The same vats they've used since the beginning. The vermouth ages there for about three years, refilled continuously like a solera. It has no caramel nor artificial flavours. 

Drink it chilled, in a cocktail, or over ice with soda or a splash of cava.