Lacuesta Vermouth Reserva
“We make vermut since 1937 with the recipie taught us by Mr. Jové “ConÇia”. 24 plants macerated in white wine into american barrels, we add more white wine, sugar and citric acids. From here on if it is bottled we get the white vermut, we add caramel and then the red vermut, if this one is also aging 7 months in new french oak the reserva one, there is another reserva aging 12 months in acacia barrels and another aging 14 monts in french oak “Limited Edition” and the white Extra dry ideal for cocktails. Lacuesta’s own website.
Lacuesta Vermouth Reserva
“We make vermut since 1937 with the recipie taught us by Mr. Jové “ConÇia”. 24 plants macerated in white wine into american barrels, we add more white wine, sugar and citric acids. From here on if it is bottled we get the white vermut, we add caramel and then the red vermut, if this one is also aging 7 months in new french oak the reserva one, there is another reserva aging 12 months in acacia barrels and another aging 14 monts in french oak “Limited Edition” and the white Extra dry ideal for cocktails. Lacuesta’s own website.
Lacuesta Vermouth Reserva
“We make vermut since 1937 with the recipie taught us by Mr. Jové “ConÇia”. 24 plants macerated in white wine into american barrels, we add more white wine, sugar and citric acids. From here on if it is bottled we get the white vermut, we add caramel and then the red vermut, if this one is also aging 7 months in new french oak the reserva one, there is another reserva aging 12 months in acacia barrels and another aging 14 monts in french oak “Limited Edition” and the white Extra dry ideal for cocktails. Lacuesta’s own website.
