Gastropod
The Case of the Confusing Bitter Beverages: Vermouth, Amaro, Aperitivos, and Other Botanical Schnapps
Dec 19, 2023
This episode of 'Gastropod' explores the confusing world of bitter beverages, including vermouth, amaro, and aperitifs. The hosts discuss the origins and differences of these drinks, as well as the use of botanicals. They also delve into the history and versatility of bitters in cocktails and cooking. The podcast expresses gratitude to listeners and sponsors, and introduces a sponsor named Viator.
51:11
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Quick takeaways
- Vermouth is a subcategory of Amaro, made with wine instead of spirits and gained popularity in Turin in the 1700s.
- Aperitifs like vermouth are consumed before a meal to open up the palate, while digestifs aid digestion after a meal.
Deep dives
The Origins of Vermouth and Its Relation to Amaro
Vermouth and Amaro are both bitter beverages that originated from the practice of steeping botanicals in alcohol. Vermouth, a subcategory of Amaro, is made with wine instead of spirits. Early vermouth, like Carpano's, gained popularity in Turin, Italy, in the 1700s, becoming a favorite drink of the growing bourgeoisie. Amaro, on the other hand, is a broader category of bitter liqueurs, including popular brands like Campari and Aperol. Both vermouth and Amaro have a long history of medicinal use and were believed to have health benefits.
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