La Canellese originally started as a cooperage in 1890 and then transitioned to making vermouths. aperitifs and liquors in 1957. Their production of vermouths are made using cold extraction. The botanicals are crushed into a powder by an old hammer mill and then soaked +20 days in local Cortese wine. The use of Cortese brings an added minerality , freshnesss and complexity to these vermouths which make them give that extra lift in any cocktail. The liquid is extracted and then rested before further infusion of alcohol, sugar and back blending of wine. The cold extraction produces vermouths of structure and balance and creates a purity to the botanicals. The Extra Dry and Rosso are widely used by bartenders as they bring an added spice to cocktails.

Vermut Extra Dry Floral and citrusy on the nose. Dry with pleasant notes of chamomile and a lemony aftertaste. Dominant botanicals wormwood, marjoram, sage, liquorice, ginger, chamomile, juniper & coriander.

Vermut Bianco Gentle floral nose with gentian notes. Elegant, smooth, fresh and pleasantly sweet. 28 botanicals absinthe, wormwood, marjoram, sandalwood, cardamom, cinnamon, thistle & laurel.

Vermut Rosso Orange scented with hints of gentian and nutmeg. A dryer style red vermouth.The spices add a soft and balanced aftertaste, with nice orange notes. absinthe, wormwood, liquorice, orange, elecampane, allspice and nutmeg.

Vermut Chinato This is the oldest La Canellese recipe and uses more than 30 root plants used to flavour. Wormwood, calumba, marjoram, sweet and bitter orange zest, gentian, angelica, sage and vanilla. Rich and intense with scents of rhubarb, nutmeg and aloe. Lovely smooth warm and balanced taste with the warm spices leading and a delicate chincona aftertaste. Traditionally for after dinner, but today used as a base for many cocktails.