SAGI TAVERNA, VERMOUTH - CUVÉE AMARG
Sagi Taverna, Vermouth - Cuvée Amarg
This vermouth is somewhat the result of a happy coincidence, when winemaker Gilles Trouiller offered unused Syrah barrels at the Sagi Taverna in Perpignan. The idea of serving a wine-based aperitif is already on the minds of the group of friends behind this wonderful taverna and they started experimenting with several recipes.
After several months of testing and lots of love, vermouth was born! Served to customers of the restaurant, it very quickly met with real enthusiasm among locals and visitors on vacation.
Made more in the Catalan style than the Italian, they use a base of wines from small producers growing biodynamically and without inputs and flavour the vermouth with plants wild or from permaculture.
Although the origins of vermouth are attributed to Italy, or even Germany, Northern Catalonia has its own rich history - since the second half of the 18th century, Cinchona, which enjoyed worldwide success and the Byrrh brand, based in Thuir. in 1910 the company distributed more than 30 million litres of Byrrh per year, even building the largest cellars in the world. One of them will reach a capacity of 1,000,200 liters, a record never equaled until now.
The cuvée Amarg is developed on a base of Syrah, supplied by local winegrowers, it is refined in barrels of oak for a few months. Our approach is to highlight it through the mutation and maceration of selected plants such as red cinchona bark, bitter and sweet orange peel, gentian, lemon thyme, rosemary, savory, cinnamon, clove, to name a few. They use grape must and local gin to fortify and add a small amount of molasses to sweeten. After it's finished they age in barrel for two-three months to stabilise and mature the flavour.
The Amarg cuvée, as you might expect from the name is deliberately focused on bitters, has been specially designed to be associated with a Pet Nat or more elaborate cocktails. But you can of course enjoy it simply served with a few ice cubes, topped with seltzer water, accompanied by an anchovy olive and a slice of orange
Great for a digestif!