Vermouth Review: Cocchi Dopo Teatro Vermouth Amaro

While Cocchi's Vermouth di Torino has gained ground as a go-to vermouth for many cocktail aficionados, their Dopo Teatro release has been a little more under the radar. Some of this is simply down to price - while the standard di Torino runs ~$20 for a 750 mL bottle, Dopo Teatro is roughly the same price for a 500 mL bottle. While a far cry from the much more expensive Barolo Chinato, Carpano Antica is the only vermouth I can think of at that price point that is regularly mixed.

Dopo Teatro begins on the same base as Cocchi Vermouth di Torino, but additional botanicals including chirètta flowers and more cinchona bark are added to increase the bitterness. The result is bottled at 16.5% ABV.

Cocchi Dopo Teatro Vermouth Amaro

Nose: balanced between sweet, lush wine notes and drier, woodier notes, wine gums, pink bubblegum, strawberry, rhubarb, fresh grass and veggies, vanilla

Taste: rather sweet up front with a tart, citrus-y edge keeping it in check, more bitter citrus and a complex fruitiness around the middle, fading into increased acidity and cinchona bitterness with a touch of vanilla to round it off near the back

Finish: balanced sweetness, acidity, and cinchona bitterness

To me this reads somewhere between the standard di Torino and Punt e Mes, which makes sense given its construction. Its overlap with its less bitter sibling is clear, but at the same time it has the punchier bitterness of Punt e Mes from the extra cinchona. I feel like it handily accomplishes its goal of being closer to an amaro than a traditional vermouth, but that also makes it more dependent on context for me. The standard di Torino is much more approachable with dessert wine character that makes it immediately appealing. Dopo Teatro is somewhat leaner and more focused, much like Punt e Mes, which means that I either need to be in the right mood for it or to use it in a cocktail where its character can be balanced with other ingredients.

In a Negroni the nose is relatively subdued, with fruity notes from the Campari and vermouth, vanilla and lemon, plus hints of something herbal/bitter. The sip opens fairly sweetly with Campari and vermouth sweetness, some creamy vanilla around the middle, a burst of Campari orange extract, then transitioning to unfolding waves of bitterness and black pepper at the back.

While this is undeniably a good Negroni, I don't think the vermouth brings quite enough to the table to justify its price point here. The less expensive Cocchi di Torino puts much more of a unique spin on the drink, whereas the Dopo Teatro tends to hang back. While the extra bitterness is nice, I can get that and more from Punt e Mes, which is also less expensive. Overall I think Dopo Teatro shines most on its own.

Vermouth Review: Cocchi Vermouth di Torino

Cocchi claims that this is original Italian, e.g. sweet vermouth, from the classic cocktail era. I'll leave the detailed history to Haus Alpenz, but it's a claim that gives them fairly big boots to fill.

It uses their own Moscato wine as a base, which is aromatized and colored with a range of botanicals such as cocoa, bitter orange peel, ginger and rhubarb plus cinchona as a primary bittering agent. They also add a small amount of caramelized brown sugar both for sweetness and to add some vanilla notes without using actual vanilla beans. The wine is then bottled at 16% ABV.

Cocchi Vermouth di Torino

Nose: *big* aromas of dry wormwood, rhubarb, fresh mint, dried grasses and herbs, dried ginger, citrus peel, bubblegum, and vanilla in the background

Taste: opens with wine sweetness inflected with rhubarb and a bit of wormwood, gently herbal/grassy in the middle, gains some gentle wood-y bitterness with a touch of vanilla towards the back

Finish: unfolding layers of wormwood, dark chocolate, citrus pith, mint, herbs, and more wine sweetness

I don't feel like it's an exaggeration to say that this is one of the best drinks you can get for the money right now. The aromas and flavors are bold without being unbalanced or feeling artificial in any way. While it's definitely sweet and firmly in a dessert wine mold, there's just enough bitterness to leave you wanting more after the finish.

In a Negroni the aromas remain fairly closed while it's cold, but some richer notes from the vermouth manage to peek out and expand into some wormwood as it warms up. The sip begins with moderate sweetness from the vermouth and Campari, then the middle is dominated by the rich chocolate-y and citrus notes of the vermouth before tumbling into a pool of different types of bitterness at the back. The finish is long and dominated by the juniper notes from the gin.

That is a great drink. This is one of the few vermouths I've had where it really manages to hold its own against the other components. I won't say that it's the best Negroni ever since that's a matter of style, but it's certainly one of my favorites. With that said, I think you want to pair it with a fairly full-bodied gin since something on the lighter, more floral side could end up getting lost.

Whiskey Review: Henry McKenna 10 Year Single Barrel #2064

Until pretty recently Henry McKenna Single Barrel went largely under the radar. While other single barrel bourbons flew off the shelves and rose in price, it was almost always available with no markup. All of that changed after it won an award, which seems to be red meat for a certain kind of bourbon customer. Whiskey nerds and flippers fanned out across the country, buying up every bottle they could lay hands on. I now regularly see posts with people crowing about their finds.

I bought this one long before the madness set in, so let's find out if it's worth the hype.

This whiskey was barreled on February 7th, 2005, then bottled at 50%.

Henry McKenna 10 Year Single Barrel #2064

Nose: a little on the hot side with a fair bit of alcohol, rich caramel/toffee and American oak, milk chocolate, corn, mint and berries in the background. After adding a few drops of water the heat significantly diminishes, but the overall structure remains much the same.


Taste: sweet and fruity with berries up front, a sweet corn and vanilla undercurrent throughout, fading into moderate oak with mint in the background. After dilution the heat mostly fades up front to reveal more pronounced sweetness and less bitter oak at the back, but some of the complexity drops out to give a simpler profile.

Finish: balanced corn sweetness, oak, and mint with some berries in the background

While not life-changing, this is a really good bourbon that didn't cost me an arm and a leg. I first tried it at an OMSI After Dark event and managed to find a bottle locally, on sale, for $30. Since then I've been slowly drinking it down, enjoying it without finding it spectacular. With the more recent hype I've found myself wryly amused, unclear what everyone is falling over themselves to buy. While I think it's always been a quality bourbon, I'm not sure that it's really head and shoulders above more readily available releases from the likes of Four Roses. Back at MSRP I would have reached for it ahead of Four Roses Single Barrel, but now the choice would be much easier. I hope everyone is enjoying the bourbon they paid stupendous markups for, but until the market calms down I think I'll let this one be.

Whisky Review: Compass Box Asyla

Asyla was one of Compass Box's first blends, holding down the bottom end of their range. When it was introduced in 2001, a budget blend with a relatively high proportion of malt whisky was still a novelty.

From what I can find, this whisky was composed from 50% Cameronbridge grain whisky, 5% Glen Elgin malt, 23% Teaninich malt, and 22% Linkwood malt (though this may have changed later in its life), then bottled at 40% without coloring or chill filtration.

I purchased this sample from Dramtime.

Compass Box Asyla

Nose: very aromatic, even from a distance - strong dusty floral notes, graham crackers, vague under- and over-ripe fruit, balanced grain and malt, gentle American oak, orange peel. After adding a few drops of water it shifts towards the grain, tamping down some of the other elements.

Taste: fairly strong grain sweetness up front, creamy vanilla and floral/vegetal notes in the middle, then a gentle malty slide into the finish. After dilution it becomes rounder and creamier throughout, though a touch of grainy bitterness emerges at the back.

Finish: alcohol heat, dry grain and malt, pretty vague in general

Overall I think this does what it set out to do - provide an affordable blend that isn't wholly lacking in character. There aren't lots of new facets to be found by concentrating on it, this is a whisky meant to be drunk without bringing a lot of attention to itself.

While Asyla has been discontinued, nominally because of a lack of aged stock necessary for its construction, it's also a little hard for me to see that as a great loss. While they're not identical, Great King Street Artist's Blend accomplishes more or less the same task at a comparable price. They each emphasize slightly different aspects of the general profile, but if you like one it seems unlikely that you'll dislike the other. Additionally, Oak Cross is also still available for only a little bit more, taking the profile and amplifying it by removing the grain whisky component. Either way, I'm not going to mourn the disappearance of Asyla. It served its purpose.

Vermouth Review: Lustau Vermut Rojo

Lustau is primarily known as a sherry bodega. Odds are if you see sherries at your local grocery store that are higher quality than the bargain basement varieties, they're probably going to be from Lustau. Starting in 2015 they began releasing vermouths in the Spanish style, but with a sherry base rather than the more common fortified wines.

This vermouth is constructed from a combination of ten year old Pedro Ximénez and Amontillado sherries, which are macerated with botanicals including cinnamon, cinchona, gentian, sage, coriander, and orange peel, then blended to form the final product.

Lustau Vermut Rojo

Nose: bright grape sweetness, fresh berries, herbal notes (bay leaf? sage?), orange peel, and drier sherry savoriness

Taste: rather sweet with some balancing acidity through most of the palate until it shifts into a drier sherry mode at the back

Finish: savory sherry, background PX sweetness, gentle cacao bitterness

This takes what I think of as the standard Spanish vermouth formula of fairly strong sweetness only slightly balanced by a bit of wormwood and gentian bitterness and twists it with sherry. While it's never going to become a go-to for me, it's unquestionably pleasant to drink, especially if you want something in more of a dessert wine mode. The savory notes from the amontillado component keep it from being insipid, but it doesn't have enough bitterness to give it the kind of backbone I'm looking for. It is, however, enough to make me want to try their other varieties, as I can imagine the even drier fino sherry component helping to both add complex and tame some of the sweetness.

In a Negroni, the nose is dominated by the lemon peel and the brighter grape notes from the vermouth. The sip begins balanced between Campari and grape sweetness, there's a burst of citrus in the middle, then layers of drier, more bitter notes unfold from there back through the juniper and pepper of the gin, the darker bitterness of the Campari, and a touch of sherry nuttiness at the very back from the vermouth.

I find myself pleasantly surprised by how well this works in a Negroni. While less assertive than some other vermouths, it plays its supporting role quite well, adding sweetness without going over the top and a nice flourish of sherry to bring in some complexity. So while it's not something that I need to have all the time, it might still be worth picking up for mixing rather than straight if you don't already love that really sweet profile.

Vermouth Review: Punt e Mes

Punt e Mes has a (potentially fanciful) history going back to 1870. More important to us today, it was one of the vermouths whose reintroduction alongside stablemate Carpano Antica to the States in during the 2000s was a sign of the cocktail revival.

Personally it was the first vermouth that made me stand up and take notice of it. Before that I had tried sweet vermouths like Vya and Dolin, but none of them really clicked for me. Punt e Mes was what made me go down the rabbit hole and has been the vermouth that I keep coming back to.

Punt e Mes

Nose: dark grape and raisin aromas, herbal and woody notes hiding in the background

Taste: big creamy grape sweetness up front, a crisp citrus twinge around the middle, fading into clean quinine bitterness

Finish: lingering quinine bitterness with a touch of grape

While it doesn't have a lot in the way of complexity, Punt e Mes makes up for it in clear, bold flavors. It has the heft to hold its own against other strong ingredients like Campari, giving a solid bass note to drinks. So while I wouldn't say that it's the best or more complex vermouth available right now, I continue to buy it because it provides such a good foundation for cocktails. The bitterness is clear without being overwhelming, though I can imagine that folks less used to bitter drinks might not agree with me on that last point.

Punt e Mes makes for a big, beefy Negroni. The nose is dominated by the lemon peel and gin, with the other components suppressed as long as the drink stays cold. The sip opens sweetly, but is quickly joined by the gin's bitterness in the middle, which unfolds into more layers of bitterness from the Campari and vermouth. The finish is long and lingers, primarily with quinine from the Punt e Mes.

Honestly, this is a great vermouth. If you've ever wanted more punch to your vermouth-driven drinks, I highly recommend getting a bottle. It also has the advantage of being semi-ubiquitous if you live in a larger metro area. While I can't find it at Safeway yet (though they do have Lillet), most of the higher end grocery stores carry it.

Long Time, No See

Folks who follow me on Twitter may have caught me discussing the concussion I suffered in early July. While I initially thought that it was going to be a minor thing that I would bounce back from in a few days or a week, I was out of work for five weeks straight and worked part time for most of another month. Even after that, I had some lingering symptoms and reactivated a number of them about a month ago.

Through all of that, one common thread has been that alcohol was a bad idea. Even a sip was enough to provoke pressure in my head if not a full-blown headache. Given the long period of recovery and regular setbacks, I've been extremely wary about getting back into drinking regularly. Though I am still experiencing some post-concussion symptoms, alcohol no longer seems to be the immediate trigger that it was, so I have been cautiously dipping my toe back into the water.

Given the rather central place that drinking has had in my life, whether that's sipping a scotch for a review, mixing up a daiquiri on the weekend, or having an Americano while I cook, being forced to completely forego all of that for months has been a real experience. Especially at home where I have shelves and closets stuffed with bottles, knowing that even a little bit would cause me pain was a real emotional struggle. To be clear, I don't have any worries about alcoholism or physical dependence, it was the simple fact that I had to give up something that brings me a lot of joy on top of feeling lousy and not knowing when it might get better.

I'm not sure that constitutes a major epiphany, but I do feel like it spotlights the upsides of alcohol that go beyond its effects. In our current health-conscious world, much of the discussion around alcohol focuses on its downsides, whether physical or mental. But the enjoyment of a good drink can be one of the real pleasures in life that is practically impossible to replicate in any other way. Here's to many years of enjoyment, in moderation.