On the Nose

  • Savoury
  • Earthy
  • Rich

On the Palate

  • Mushroom
  • Seaweed
  • Umami

How to Use It

  • In a cocktail
  • On its own
  • Aperitif


Umami sec sur les rochers

L'une des meilleures façons de profiter de Baldoria Dry Umami est sur les rochers. Placez simplement un gros morceau de glace dans un verre à gobelet, versez environ 80 ml de Baldoria Dry Umami et zestez sur des agrumes frais. Il se marie à merveille avec une variété d'aliments (et fonctionne même à merveille en remplacement du vin dans un 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.