Food & Gourmet Items

Item Description

Sampler of four Padro & Co. vermouths. Includes:

1. Vermouth: Padro & Co. Reserva Especial
   At the end of the 19th century, wines from Tarragona enjoyed great prestige internationally. At that time, their Padró ancestors were making liqueur wines in the style of the “great wines” of the time: Port, Sherry or Sauternes, among others. In 1947, these fortified wines were the first to be regulated within the Tarragona Denominación de Origen or Appellation and were given the name Tarragona Clásicos.

   They wanted to make a vermouth using a sweet Tarragona Clásico-style liqueur wine aged for 5 years in 7,000-litre oak vats and which they have been using at the winery for generations. They add a small amount of this wine to the solera wine in the final vermouth coupage together, of course, with their special touch of vermouth herbs.

   Padro & Co. Reserva Especial Vermouth Tasting Notes
   Nose: Intense and striking. Powerful aromas from the prolonged ageing: dried figs, roasted hazelnuts and green walnuts.

   Palate: Warm and rich at the beginning, giving way to liquorice and medicinal herbs, encased in sweet notes, and a bitter tang.

   Finish: Refreshing.

2. Vermouth: Padro & Co. Rojo Clasico
   Their Padró & Co. Rojo Clásico is a tribute to the vermouth which was sold originally from wine cellars or enjoyed religiously every Sunday at noon. They want to evoke those herby and slightly medicinal aromas which can transport you back, even now, to the atmosphere inside those local bars and cafés.

   The making and selling of vermouth in Catalonia, has been documented since the second half of the nineteenth century. At that time, the export of wine and local brandies from the area around Tarragona was really taking off and parallel to this positive industrial and commercial climate, vermouth was able to take root there as a new wine product. The base wine is made with Macabeo and Xarel·lo grapes from the Padró family’s own vines. After the first winter, they add their special red vermouth herb formula to make a base coupage which they then leave to rest and evolve in barrels for between nine and twelve months. These barrels originally contained sherry, after which they were used for a time to transport wine and they have now adapted them for vermouth storage.

   Padro & Co. Rojo Clasico Vermouth Tasting Notes
   Nose: Aromas of sweet spices, cinnamon and clove, in particular, as well as tones of candied fruits.

   Palate: A creamy and fresh palate followed by memories of slightly bitter Mediterranean herbs.

   Finish: Refreshing.

3. Vermouth: Padro & Co. Blanco Reserva
   This vermouth was inspired by their desire to make a vermouth enhanced with the Mediterranean citrus aromas that are so intrinsic to the area around their winery.

   Detailed Description
   They blend an infusion of aromatic herbs with the peel of several different citrus fruits. After several months of maceration, they add an aged white mistela (sweet wine) that they keep especially for this vermouth.

   Padro & Co. Blanco Reserva Vermouth Tasting Notes
   Nose: Aromatically intense and very pleasant. Memories of sweet herbs such as star anise, lemon verbena, quina and angelica. Both well-balanced and complex.

   Palate: An elegant, smooth, refined and well-rounded palate with a slight sweetness, and also a certain bitterness. An elegant and citrus fruit finish ensures freshness and a superb aftertaste giving this vermouth a gourmet touch.

   Finish: Refreshing.

4. Vermouth: Padro & Co. Dorado Amargo Suave
   One of the main characteristics of this vermouth is the absence of caramel, allowing it to retain its natural amber colour and recover the essence of the original home-made vermouths.

   Detailed Description
   The main herb we use in this vermouth is artemisia, the traditional starting point in any vermouth. But there is another plant that is also very common in vermouth – gentian, containing what is probably the most bitter substance in the world – amaro-gentian – and they use it in this vermouth. Their base wine for this vermouth is a well-structured Macabeo, perfect for the ageing process and the neutral character of this grape means that it does not interfere with the action of the exceptionally bitter herbs used. The vermouth rests for 9 months in semi-new chestnut barrels before bottling.

   Padro & Co. Dorado Amargo Suave Vermouth Tasting Notes
   Nose: A blend of wild and dry woodland herbs with a subtle mineral note.

   Palate: Balsamic, refreshing and elegant with perfectly-balanced bitter-sweet sensations.

   Finish: Refreshing.