González Byass Vermouth La Copa Rojo

Appearance: Deep ruby with hints of sienna. In light, it appears more red than brown. The empty glass smells of PX sherry and herbs. Aroma: Sweet, earthy spices, clove, orange peel, blackcurrant jam, and cinnamon. Flavor & Texture: Full-bodied and fruity, starting sweet with mild bitterness appearing later (wormwood, quinine, gentian), but the bitterness never overwhelms the sweetness. The finish is earthy with fortified wine and a leathery, tobacco-leaf note that persists. Released in 2016, this is one of the younger vermouth options available, though the recipe is said to be from the 1800s. A strong Jerez influence is evident, and the characteristic flavors of Gonzales Byass sherry are unmistakable. It's made with 8-year-old GB oloroso and PX, which are immediately noticeable. More than any other vermouth I've tasted, this is like sherry mixed with spices and bitter root extracts. It's elegant and satisfying, but one could argue it resembles sherry too much and vermouth too little. It's delicious on its own, or neat over ice with a twist. In cocktails, it provides a potent source of flavor and aroma but tends to dominate. As pleasant as it is, for a full-bodied vermouth, I prefer Carpano Antica (though it's much pricier), and what I truly prefer is a lighter vermouth that complements drinks rather than taking over. For the same price as this, I'd rather get a bottle of Martinez Lacuesta Rojo, which offers a smoother freshness in mixed drinks. “Very Good”: 85/100 (4 stars)

It's incredibly smooth and invigorating, leaving a sweeter finish.

Very easy to drink, with plenty of cinnamon and vanilla flavors.