La Madre

We want to be the best alternative when it comes to aperitifs and transform them into a ritual.

We want to be one of the indispensable vermouths for Bartenders.

We want society to remember us for our flavors, tastes, our aromas, for how we communicate them and for the feeling of joy and celebration that we can generate when toasting with our vermouths. Let’s toast to the mother who gave birth to them, they deserve it!

The vermouth

The starting point for making vermouth is a base wine, usually white and neutral in character.

Maceration with botanical compounds is the central stage of the production. Aromatic plants are part of the secret formulas of vermouths.

These ingredients are macerated in high-purity alcohol for periods ranging from a few hours to several weeks. The extract is then integrated with the base wine.

It is known that vermouth was created by Hippocrates, a famous physician and philosopher of antiquity, in 460 BC. He macerated aromatic herbs with wine to cure diseases and stimulate the appetite of the sick.

During the Roman Empire, appetizers based on wine macerated with Mediterranean aromatic herbs became popular. Some of these recipes were preserved and perfected in European monasteries over the centuries. Thus, for centuries, drinks similar to vermouth were considered therapeutic and curative.

In the 17th century there are already references that reflect the use of the word vermouth to name this drink, because it derives from the German word Wermut, the name of an aromatic plant known in Catalan as wormwood or absinthe (Artemisia absinthium). This was the main element of many of these medicinal preparations.

At the end of the 18th century, the aromatized wine entered a new productive dimension specifically in Turin (Piedmont), where the “merchant” Antonio Benedetto Carpano introduced the first sweet vermouth in 1786 and was the turning point that made the aperitif quickly popular.

Vermouth quickly became popular, and some brands emerged that still endure today, such as Cinzano (1757) (popularized when the brothers Giovanni Giacomo and Carlo Stefano Cinzano obtained the official license from the House of Savoy to market their vermouth), or Martini & Rossi (1863) from partners Alessandro Martini (entrepreneur) and Luigi Rossi (master craftsman).

Augustus Perucchi was the first vermouth producer in Barcelona in 1876, the city of Reus became one of the main vermouth producing centers. In 1884 Yzaguirre was founded there.

LA MADRE Vermouth, goes a step further and creates a new categorization of vermouth; we are talking about vermouths with a touch of fruit and Premium vermouths, which year after year are gaining a large market share.