Bodegas Martinez Lacuesta Vermut Lacuesta Rojo

Appearance: Initially appearing walnut brown when poured, this vermouth shows a red amber hue against a white background. It is clear and free of sediment. Aroma: It smells of mulled claret, orange and cloves, cinnamon, red currants, cranberries, a touch of ginger, dark cherries, and a hint of licorice. Flavor and Texture: Notes of cinnamon, nutmeg, red currants, cranberries, pomegranate juice, a bit of gentian, a hint of ginger, plums, dried figs, orange peel, and a trace of anise are present. The palate is sweet but has the right amount of bitterness for balance. It possesses an earthy quality and abundant, smooth tannins in its base. The texture is superb, being full and rich but not as dense as sherry or port, as a vermouth should be. Lacuesta vermouth rojo has been produced in the Rioja Alta region of Spain since 1937. The formula uses 30 different botanicals macerated for several months in a white wine base. The vermouth is matured in American oak casks before an additional seven months in medium-toasted new French oak barrels. It is a delightful and adaptable red vermouth, semi-sweet and decidedly not dry, enjoyable in numerous ways. It's not as rich as Carpano Antica, not as sweet as Noilly Prat Rouge, and not as fruity-dry as Cocchi Rosa. Its distinct earthiness is compelling and reminiscent of Dolin Rouge, though I favor this one. It is excellent served neat at room temperature as an alternative to more common fortified wines. It is also superb chilled with an orange twist as an aperitif, and can be extended with ice and soda for a pleasant aperitivo. It also makes a fantastic base for sangria. As a cocktail component, it works very well in a Manhattan, but it truly excels in a negroni, shining brilliantly. Last weekend, two companions visited, and we used this to craft what I personally believe was one of the finest negronis ever tasted. The earthy balance of this vermouth harmonizes exceptionally well in that specific drink. We used a highly juniper-forward navy-strength gin (Never-Never Juniper Freak 58% abv) in a 1:1:1 ratio, and it was sublime. Recommended, especially considering its very reasonable price, and it receives praise for the attractive old-style label. "Very Good": 87/100 (4.25 stars)

Rating: 14/23 Nose: More robust and less sharp/sugary than Noilly Prat Rouge. It possesses a fuller body with less mineral character and more savoriness, akin to sharp cheddar. While not exceedingly complex, it is quite appealing. Palate: Fuller, oilier, and more bitter than Noilly Prat Rouge. Less sweet, watery, and perhaps metallic? It leans more towards an amaro, though it is distinctly a sweet vermouth. Flavors of pomegranate and red grape skins emerge. It lacks significant complexity and might be slightly too bitter, but it is well-balanced. A subtle hint of that sharp cheddar funk is present, along with a slightly soapy quality. Finish: Bitter, with the signature sweet vermouth medicinal red fruit flavor persisting. A satisfying conclusion. I am uncertain if this represents an improvement over Noilly Prat Rouge, and I am highly doubtful it offers better value for money, considering its price is more than double. Unfortunately, I lack sufficient quantity to evaluate it in a cocktail, having only a single sample. Therefore, my assessment is based on its neat flavor and a conservative estimation of its cocktail performance. I anticipate it would perform somewhat better in a mixed drink, similar to enhancing a whiskey from Ezra Brooks to Wild Turkey 101 for added body. However, this is speculative. I will assign a score of 14. It could potentially be a 15 or as low as an 11, but 14 seems appropriate. If judged solely on its neat flavor, I would lean towards a 13.