Tenuta Tamburnin Vermut hails from Piedmonte, an area known as Castelnuovo Don Bosco.
With origins dating back to the late 18th century, the vermouth was named by its founder, Giuseppe Clerico, who was inspired by the drums, tamburi, traditionally played as the Royal Army of Savoy advanced in order to spur on the infantry troops under attack by the enemy. Today, the property is owned by sisters Elena, Valeria and Claudia Gaidano with their father Piergiorgio running the business. Tenuta Tamburnin estate occupies 20 acres of land, nine of which are vineyards along with 2 acres of hazelnut groves, meadows, woods, and a small vegetable garden.
Tenuta Tamburnin Vermut Rosso (17% ABV) is made from a base of 95% Chardonnay and 5% Sauvignon Blanc, pure cane sugar and a selection of botanicals. Wormwood, vanilla, rhubarb, chamomile, artemisia absinthium, quinine and gentian among other secret botanicals are left to macerate in alcohol then rested in stainless steel vats for 60 to 90 days. The flavour profile brings rich notes of vanilla, orange, cinnamon with lingering spice and a clove note on the finish.
To show the versatility of the vermouth, three leading Sydney bartenders have put on their own creative spin a cocktail. Shown above from left to right, Bunet (by Andrea Gualdi of Maybe Frank), Miseria e Nobilità (by Antonello Arzedi of Pino’s Vino e Cucina) and Boston-Torino (by Ryan Gavin of Rockpool Bar & Grill).
Tenuta Tamburnin Vermut Cocktails
- 45 ml Tenuta Tamburnin Vermut
- 20 ml bourbon
- 5 ml hazelnut liqueur
- 2 dashes of Angostura bitters
- 10 ml honey water
Garnish: grated coffee bean
In a mixing glass, stir ingredients with ice, strain into a chilled coupette and garnish with grated coffee bean.
Miseria e Nobilità
Recipe by Antonello Arzedi of Pino’s Vino e Cucina
- 35 ml Tenuta Tamburnin Vermut
- 15 ml Fords Gin with olive oil
- 10 ml fresh lemon juice
- 90 ml aromatic tomato soda
Glassware: Collins glass
Garnish: fresh rosemary, sage and thyme
Build the cocktail in a Collins glass. Charge with aromatic tomato soda and garnish with a mix of fresh Italian herbs such as rosemary, sage and thyme.
Recipe by Ryan Gavin of Rockpool Bar & Grill
- 40 ml Tenuta Tamburnin Vermut infused with clove, grilled pineapple and strawberry gum
- 20 ml Cognac VSOP
- 10 ml Umeshu
- Charge with soda
Garnish: pineapple moon, strawberry gum and half a fresh strawberry
Build the drink in a chilled highball glass. Charge with soda and garnish with pineapple moon, strawberry gum and half a fresh strawberry.
In partnership with DELICIARUM, distributors of Tenuta Tamburnin Vermut in Australia.
Photo Credit: Grazia di Franco