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Under the category Vermouth fall aromatized and fortified wines, that are flavored with various botanicals, such as herbs, seeds, roots, flowers, tree barks and spices. The modern versions of the beverage were first produced in 1757 in Turin. Vermouth was consumed as a medicinal libation until the later 19th century when it became an important ingredient in many of the famous first classic cocktails, such as the Martini, the Manhattan, and the Negroni. In addition to being consumed as an aperitif or cocktail ingredient, dry vermouth is also used as a substitute for white wine in cooking.
18% alcohol, ingredients: white wine, sugar, alcohol, water, over 50 different herbs and spices