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Vermouth
wine
is
a liquor of a
rather
deep
golden
color,
of
absolute
clearness,
with
a
pronounced
boutiuet
of
aromatic
herbs
and
spices,
skillfully
combined
so
as
to
obtain
an
homo-
geneous
ensemble,
with
a
sweet
flavor,
endinjj
in
an
agreeable
aromatic
and
tonic-slight
bitterness.
ILsed
moderately,
it
has
a
beneficial
influence
on
the
organism,
in
stimulating
the
appetite
and
toning
the
action
of
weak
stomachs.
The
first
maker
of
Vermouth
in
Tui-iii
was
a
pastry
cook
and
liquor
retailer,
having
his
store
under
the
Portici
di
Piazza
Castello,
who
sold
his
customers
the
Muscatel
wine
of
Piedmont,
in
which
he
had
infused
some
of
tiie
herbs
that
are
identified
with
the
preparation
of
this
liquor.
From
the outset
it
met
with
the
favor
of
the
consumers,
and
the
demand
soon
grew
to
such
size
to
require
the
prepara
tion
on
a
lai'ge
scale,
thus
bringing
into
existence
several
estab-
lishments,
that
quickly
attained
commercial
importance.
These
supply
both
to
a
consideral)le
home demand
and
to
an
ever-increasing
export
trade,
showing
that
foreign
countries
alone require
somewhat
in
the
neighborhood
of
]
73,672,000
bot-
tles,
besides
.540,600
gallons,
of
this
vinous
liquor,
of
which
the
United
States
receives
per
year
about
43,056,000
bottles
and
about
65,000
gallons.
There
are
to-day,
in
Turin
and
neighborhood,
about
a
dozen
first-class
establishments
engaged
in
this
industry,
some
of
them
with
plants
that
are
small
towns
in
themselves,
where
many
thousands
of
workmen
find
remunerative
employment.
The
demand
for
this
Italian
.specialty
in
the
United
States
has
increased
wonderfully
within
the
last
twenty
years,
viz.,
from
about
50,000
ca.ses
in
the
early
nineties,
to
a
present
yearly
average
of
over
150,000
cases.
Vermouth
wine
is
drunk
in
Italy
and
in
most
foreign
coun-
tries
straight,
as
an
appetizer,
in
the
same
way
as
in
this
coun-
try
the
cocktail
is
taken
before
dinner.
In
the
United
States
it
is
generally
used
in
the
preparation
of
mixed
drinks,
although
foreign
consumers
drink
it
plain.
Vermouth
is
the
genius
of
the
cocktail,
being
the
ingredient
that,
either
in
the
Martini
or
the
Manhattan,
imparts
to
it
the
characteristic
feature
of
the
drink.
There
is
no
doubt
that
the
future
has
in
store
for
this
ar-
ticle
as
great
prospects
as
the
past
has
recorded
successes,
and
that,
as
consumers
in
this
country
become
more
familiar
with
the
use
of
Vermouth
as
a
beverage
to
be
drunk
plain,
which
en-
ables
them
to
better
appreciate
quality,
further
development
of
its
importation
will
be
realized,
especially
in
those
brands
which
can
challenge
in
the
matter
of
excellence.