The three-strong Mancino range was developed by Giancarlo Mancino who came up with the recipes, made up of up to 40 botanicals, after four years of research and travel.
Using a blend of high-quality ingredients, the original but classic-style vermouths are produced in a small family-run distillery in Piedmont in northern Italy which has been in operation since 1957.
The range is made up of Secco, Bianco Ambrato and the Rosso Amaranto, while a Vecchio, aged for one year, is under development for production in small quantities.
The three vermouths have been introduced to the UK through drinks company Love Drinks and are available from Coe Vintners.
Giancarlo has been a bar and beverage consultant for bars in Italy and around the world including Hong Kong, the Philippines and Shanghai. He began his career working in bars in New York City.
He first started the steeping process for Mancino vermouths in 2011, using botanicals ground in a traditional mill that has been in use since the 1930s. The extracts are steeped in sugar beet spirit before being added to a Trebbiano di Romagna wine base.
After a very slow filtration process, the liquid spends six months resting until the vermouth is ready for bottling in small batches.
From the shape of the bottle to the town pictured on the label, Mancino vermouth takes inspiration from Giancarlo’s home town of Pignola.
The Secco, at 18% ABV, is infused with 19 botanicals and looks clear, pale yellow with a hint of green. It has a full nose of Mediterranean herbs, sage, marjoram and oregano, with delicate aromas of lemon grass, dog rose and iris. Crisp white wine, pimento and nutmeg come through on the palate with a subtle bitter citrus finish. Breezy, clear and super dry, it is perfect for a Dry Martini.
Infused with 37 botanicals, the Bianco Ambrato has an amber hue and a floral Alpine nose of angelica, camomile, elderflower, gentian and mint. Flavours of sweet orange, ginger and pink grapefruit peel dominate with a finish of cardamom and liquorice. At ABV of 16%, it is ideal for a Vesper or on the rocks with a wedge of orange.
The Rosso Amaranto, at 16% ABV, is made with 38 botanicals and is a dark Imperial amaranth red with a glint of caramel. A grand anatomy of vanilla, rhubarb, juniper, toasted wood, myrrh and chiretta is rounded off with Christmas spices like cloves, cinnamon bark, dried orange. Remarkably balanced, with a bittersweet medicinal root finish, it is perfect for a Negroni or sweet Manhattan.
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