Bordiga Extra Dry Vermouth di Torino

750ml bottle

18% abv

Primary Botanicals: Artemisia absinthium, elderflower, cinchona, quassia, orange peel, Gentiana acaulis flowers, black pepper, angostura bark, wild thyme

Botanical Source: artemisia, elderflower, gentiana all wild foraged locally, orange peel from Sicily. Others from Asia. Wines are trebbiano, moscato and cortese from the Langhe

Method of Production: wines mixed and rested 5 days, sugar added and stirred periodically over 5 days to dissolve, all herbs infused or distilled individually then added to the wine solution. Rested 40 days, clarified naturally with cold temperature, paper filtered, rested 10 days, then bottled and rested 20 days in cellar

Try this in a 50/50 Martini, Diplomat, or Perfect Manhattan

The Bianco Vermouth was Pietro Bordiga’s first recipe, created in 1888, and is still in use today. Tremendously versatile in cocktails, it can modify any style of drink and pairs with spirits from gin to whiskey to calvados. Citrus, baking spice, and floral elements define the palate. As with all Bordiga vermouths, freshness and acidity set it apart from others in the category, allowing the botanicals to shine.

Bordiga was started in 1888 by Pietro Bordiga, a bartender in Torino when the city was the epicenter of Italian spirts and cocktail culture. He decided to locate his distillery in the small town of Cuneo because it offered him a strategic position a little over an hour south of Torino, and also close to the Occitan Alps, where he was sourcing his wild botanicals. The climate there, influenced equally by altitude and proximity to the Mediterranean sea, creates herbs that are particularly rich in essential oils and aromas. His great-grandson, also named Pietro Bordiga, still lives above the distillery.

At just 3% sugar, the Bordiga Extra Dry is a game changer for dry vermouth. With no sugar to hide behind the acidity in the wine comes through and the floral and herbal notes shine. In Piedmont it is drunk chilled with fresh seafood or aperitivo, and we’ve been known to do the same, however it’s freshness livens up cocktails and we encourage you to use it in heavier pours than usually called for.

Vermouth is an 'aromatized wine,' a wine that has been infused with herbs and blended with a proportion of alcohol. The word ‘vermouth’ is a corruption of the German word (‘wermut’) for the bitter herb wormwood (Artemisia Absinthium), which is still part of the botanical base of vermouth, although regulated by the US government. The original classic areas for the production of vermouth were in Chambéry in France, and in Piedmont, south of Turin, both part of the historic duchy of Savoy.

Requirements for Vermouth di Torino:

Must be made in Piedmont.

Must be made entirely from Italian wine with the addition of alcohol.

Must be flavored mainly with Artemisia (wormwood) grown or gathered in Piedmont together with other herbs and spices. 

Must be bottled between 16% and 22% ABV. 

Sugar, grape must, caramelized sugar, and honey are all allowed for sweetening. 

Extra Dry = sugar content below 30 grams per liter. 

Dry = sugar content below 50 grams per liter.

Sweet = sugar content equal to or greater than 130 grams per liter.

Vermouth di Torino Superiore must be greater than 17% ABV and at least 50% of the base wines and herbs, besides Artemisia, must be grown in Piedmont. 

The Bordiga distillery was founded in 1888 by Pietro Bordiga, a passionate bartender and herbalist, who was living in the northern Italian city of Torino (Turin) at the foot of the Alps. Torino was, and still is, home to a thriving cafe and theater culture and is also the birthplace of Vermouth di Torino. Using his knowledge of local botanicals and the extraction of essential oils, Pietro created a recipe for vermouth that is still used today. His vermouth was greatly appreciated and requested by bartenders and cafes throughout Torino, which led him to begin producing Vermouth commercially and opening the Bordiga Distillery. 

He decided to locate his distillery in the small charming town of Cuneo where his family originated. Cuneo offered him a strategic position a little over an hour south of Torino, where he would deliver his goods, and also close to the *Occitan Alps, where he was sourcing his wild botanicals. The climate here, influenced both by the mountains and by proximity to the Mediterranean sea, creates herbs that are particularly rich in essential oils and aromas.

The distillery used to be in the historic heart of Cuneo, and was then moved to the road just outside town leading to the mountains, where it is now. At the heart of the building is the ancient copper pot-still that dates from 1888. Bordiga has continually produced their collection of vermouths, including the classic Vermouth di Torino; gin; and a number of herbal liqueurs and amari since 1888 using the original recipes (and the original recipe books!) developed by Pietro Bordiga. Unlike most of their commercial counterparts, they continue to make all their own infusions, and most of the wild plants they use, such as gentian, juniper, and chamomile, are still gathered in the Alps nearby.

When Pietro established the distillery he befriended and employed local ‘mountaineers’ whose livelihood for generations was based on foraging herbs. These relationships endured and over one hundred and twenty years later local mountaineers still pick the herbs for the Bordiga distillery. They know the intricacies of the seasons and terrain and hike to over 10,000 feet to pick each botanical at the time when the essential oils are the highest, resulting in the most flavorful infusions. While most of the botanicals used by Bordiga are handpicked in the Occitan Alps, not all botanicals are locally foraged. Some do not grow in Italy such as rabarbaro (Chinese rhubarb root), an important and traditional ingredient that was introduced to Italy through the spice trade and came through the local port of Genoa.

Bordiga does all their own botanical infusions and each botanical is infused separately. This is an important marker of quality - each botanical benefits from being macerated in alcohol at different degrees and for different lengths of time - and changes depending on the characteristics of each year’s crop. Some herbs are infused fresh and some dry. The resulting infusions are kept in a cellar under the distillery which includes an impressive library of botanical infusions that are used in varying quantities throughout their range of products.

We find the Bordiga products to be entirely traditional while also fitting squarely into the modern cocktail culture. Vermouth is still a standout in their lineup, and over the years they expanded into other traditional Italian spirits like gin, apertivi and amari. The products have an affinity for each other as you might expect - a Bordiga Negroni or Bordiga Last Word, for example, represent a synchronicity quite different from versions composed of spirits from different producers. 

*‘Occitan’ is a language that originated in the Languedoc region of southwest France, and is still spoken in some of the isolated mountain valleys to the west of Cuneo, on the border with Provence.