On the Nose

  • Savoury
  • Earthy
  • Rich

On the Palate

  • Mushroom
  • Seaweed
  • Umami

How to Use It

  • In a cocktail
  • On its own
  • Aperitif


Dry Umami on the Rocks

One of the best ways to enjoy Baldoria Dry Umami is on the rocks. Simply place a large chunk of ice in a tumbler glass, pour about 80ml of Baldoria Dry Umami, and zest over some fresh citrus. It pairs beautifully with a variety of foods (and even works wonderfully as a replacement for wine in a risotto).

Inspiration behind the product

Baldoria’s Dry Umami vermouth is a mixture of many things. Kombu seaweed is macerated with porcini mushrooms to bring out saline oceanic flavours, and the damp green flavours of the forest floor. Combining earthy umami flavours with a vermouth base results in a deeply exciting spirit - a cocktail and culinary experience all in one, with a depth and richness lying below the first delicious savoury notes of the palate.

What makes it unique

Dry Umami is made up from a carefully selected batch of botanicals. The base is created from three different wormwoods - Artemisia absinthium, Artemisia valesiaca, and Artemisia pontica - along with genepy. Clary sage, ginger, rosemary, fennel, and orange peel are all macerated along with the Kombu seaweed and porcini mushrooms that lend it its distinctive umami profile, resulting in a deep, exquisitely balanced, and highly original flavour array.