According to the very good website Punch there is a vermouth renaissance at present, headed by demand in Spain. Coincidentally Jeff Coutelou has marketed his version of vermouth, Kina, this year. Good timing it would seem.
On July 17th Jeff prepared the next batch of Kina. Demijohns were given generous quantities of herbs and spices such as bitter orange peel, sweet orange, gentian and many others. Top secret recipe of course! White wine was added to top up the container and this will form the concentrate. In a few weeks when the wine has macerated with the flavourings they will be removed. The flavoured wine will then be diluted with more wine to produce the Kina.
It is a very refreshing aperitif, dry and flavoursome. Certainly we were not the only ones to appreciate the morning’s work a Icare found it a source of great interest.