Our first directly purchased vermouth has arrived from Reus, the ‘capital’ of Spanish vermouth – already in two versions. Toni Omedes Alegre's family has been dealing with spirits, wines and herbs since the 1910s, so multi-generational knowledge was a given when he launched his own project, Fot-Li, in 2016. “In addition to the sweetness – bitterness and the creaminess of the palate are just as important to me in vermouth,” says Toni, who abandoned the traditional recipes, and subsequently blends according to his own taste. For the base wine, solely the Garnatxa Blanca variety is harvested from Montsant, the upcoming wine region of Tarragona, and Penedés, and ageing takes place in used oak barrels. The key to its unique character lies in the medicinal herbs that are macerated in the wine for three weeks. At Fot-Li Rojo, they use 19 types of herbs, the most important of which are anise, cardamom, bay, oregano, sage and orange peel. In the case of the estate's more mature vermouth, Formula Antiga, 31 kinds of herbs are selected for the base wine with a deeper palate – here the more exciting thyme, nutmeg and liquorice are also given a role. Both vermouths are captivating, with rich aromas. Rojo won us over with its pure and distinctive flavours, while Formula Antiga got us with its deeper amber colour and complex flavours. Poured over ice, along with a slice of orange, it’s just as good as a base for cocktails.