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Made in Tarragona, it is a powerful vermouth, low in sugar and with a bitter finish. It blends 80% Dos Deus Reserva with 20% of a vermouth matured for a year — indirectly making it a Gran Reserva.

Deep amber in colour and most intense in flavour, its recipe counts more than 25 herbs and a year of ageing in old oak barrels.

Built on Mencía and Godello grapes from the Bierzo region, it matures for 8 to 18 months in barrels together with a carefully chosen array of fruits and herbs.

Of deep Galician essence, it is made from Airén and Tempranillo grapes. Its singular ageing process takes place in oak barrels that previously held oloroso wine and rum.

A classic from Haro whose recipe has remained unchanged since 1937. Highly aromatic thanks to its maceration with 24 plants and herbs, it offers an elegant bitterness after seven months in French oak barrels.

Created in Reus, it is a clear, bright amber-coloured vermouth, enriched by 6 months of barrel ageing.

An exclusive vermouth based on Rioja red wines (Tempranillo and Garnacha), aged for 3 years in oak vats. Its recipe macerates 49 botanicals, balancing wormwood and gentian with notes of citrus, chamomile, clove and cinnamon.

An artisan vermouth that combines tradition and vanguard. It stands out for its notes of wildflowers and aromatic herbs, achieving a perfect balance between acidity and a pleasant bitter touch.

Originally from Tarragona, it shows an attractive mahogany red and a highly aromatic nose. Its 12 months of ageing in oak barrels confer an exceptionally balanced character.

It combines aromatic herbs and botanicals with a long rest in oak barrels. Its characteristic ochre colour fuses aromas of wood, raisins and bitter orange.

Made with Manzanilla in Sanlúcar de Barrameda, it is a vermouth of a bold, bitter profile with enticing aromas of orange and elderberry.

A premium expression built on an elegant, sweet Moscatel grape base. It stands out for its exclusive 30-day ageing in oak barrels, which lends unique toasted notes and a fine balance — ideal for pairing with gourmet conservas.

A soft, moreish vermouth macerated with more than 50 herbs, striking an excellent balance between bitterness and sweetness.

An artisanal vermouth made with Cariñena grapes, offering great gustatory diversity thanks to the use of thyme, lavender and rosemary.

Pure Madrid essence; light and balanced, it is made with grapes from El Molar and stands out for its refreshing citrus hints of grapefruit, mandarin, orange and lime.

From Utiel, it is a joyful, modern vermouth of intense cherry red. It is made 100% from Bobal grapes, Mediterranean herbs and spices.

Hailing from the Priorat, it uses wines from the region rested in American oak barrels. Its unmistakable smoky note comes from toasting the aromatic plants over charcoal smoke.

The classic Madrid vermouth on tap par excellence. Mahogany in colour, with intense citrus and spice aromas, it offers a perfect balance between sweetness and a lightly bitter finish.

Made with Morisca and Eva Beba grapes from Badajoz vineyards. A brilliant golden colour, it is highly perfumed thanks to maceration with lavender, orange peel and grapefruit.

With a genuinely Aragonese spirit, it is made from Garnacha grapes, resulting in a medium-bodied, intense and very well balanced vermouth.

Produced in Jerez de la Frontera from the blend of a dry Amontillado and a sweet Pedro Ximénez. The result is a silky, hazelnut-toned, lightly bitter vermouth.

A vermouth from Madrid that captures the essence of northern Spain through a careful blend of wines and aromatic herbs macerated in oak.

Bright and clean, it proposes an ambitious fusion of vermouth and Jerez wines. It incorporates botanicals such as rosemary and gentian, adding a marine touch that lends it great dynamism.

The icon of Turin, with its secret recipe of aromatic herbs and caramel.

Fine, vibrant and delicate, this pale cherry-coloured vermouth is crafted on the high slopes of the Miño river on an Albariño grape base.

Awarded the gold medal at the international CATAVINUM competition, it uses a Chardonnay white-wine base. It infuses 33 botanicals and macerates for 8 months in French oak barrels.

With a distinctly Andalusian character, it is made from Pedro Ximénez grapes and unfolds delicious citrus, cinnamon and almond notes.

Made 100% from Albariño grapes, it owes its distinctive dark red colour with coppery glints to a refined hibiscus-flower maceration. It releases pleasant aromas of ripe fruit and vanilla.

Made in O Carballiño on a select base of Galician wines, with 18 botanicals and 150 days of rest, showing a beautiful mahogany or garnet colour.

Made with great freshness and personality, it takes Asturian cider from the Castañón cider mill as its base. Barrel-macerated, it is markedly citrusy and tart.

Certified as the world's first organic vermouth, it is made from 100% organically grown ingredients and a blend of select herbs macerated in oak barrels.

Created with El Zarro's quality and tradition for those who wish to enjoy the vermouth ritual without the alcohol.

Made in Mogarraz (Salamanca) with a coupage of red wines that gives it its characteristic colour. Its name pays homage to the return journey (7,000 miles) its wines made to New York, culminating in 12 months of barrel ageing.

Golden yellow in colour, it combines its white-wine base with a meticulous artisanal maceration of local aromatic herbs.

Bright amber in colour and with 8 months of barrel ageing, it offers notes of clove and cinnamon, touches of walnut and almond, and herbal nuances such as rosemary.

It stands out for its characteristic pale yellow colour, a fresh, intense aroma and flavour, and an exquisite selection of aromatic herbs.

Of pure León essence, it strikes a perfect balance between freshness and sweetness, standing out for its elegant herbal notes of fennel, nutmeg and coffee.

Soft and seductive, with notes of vanilla and Artemisia flowers.

With a natural balance of sweetness, bitterness and acidity, it employs a careful selection of botanicals and white flowers that bring great freshness and citrus complexity.

Also built on a 100% Albariño base, it shows a pale yellow colour with greenish glints and a citrus, herbal profile. Its original maceration includes the Herbón pepper.

Created in Ourense, it is a light, refreshing vermouth of pale straw colour with golden reflections, refined over 100 days of rest.

It keeps the brand's traditional essence with a soft, sweet and fruity touch, standing out for its notes of citrus and aromatic herbs.

The brand's most innovative proposal offers an elegant, balanced profile with notes of forest berries, rose petals and citrus touches. Ideal served the traditional way or in a balloon glass with tonic (vermutonic).