Alessio Vermouth di Torino

This is the only vermouth I've met that I don't enjoy sipping - very bitter, little winey flavor. Works well in a Manhattan but only if there's less of it than a dry vermouth, i.e. not the Perfect Manhattan's 50-50 ratio but more like 25 red 75 dry.

While this is a delicious and very well crafted vermouth it is sort of a vermouth on steroids. If used at typical cocktail recipe strength it is will swamp everything else in the glass and throw a drink out of balance. I learned to use less or, as another reviewer states, increase the proportions of other ingredients. Dark brown, opaque, and very fragrant. As for the flavor, it is sumptuously rich and deep with layers of dark fruit and spices. The bitter-to-sweet equation is well judged. Makes a really nice drink all on its own. By the way, the bottle itself is "rich and robust" as well, with what seems like about 50% more glass by weight than comparable selections.

I think these are best when deviating from the standard 1:1:1 recipe. For both negroni and boulevardier, i use a 2 gin/bourbon:1vermouth:1bitter. For an outstanding version, pair this with Inferno bitters instead of Campari.