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How much sugar is in your Vermouth and Bitter?

My friend, and business partner (Consortium Cabernet) Dan Petroski makes his own vermouth through his label Massican. He decided to run some tests on a FOSS machine of the residual sugar levels of many of the popular vermouth and bitters. With his permission I am posting the results as they are quite eye opening to the amount sugar found in many a sommelier's favorite mixer.

All RS is listed in grams per liter

Noilly Prat Extra Dry - 24g/l

Martini & Rossi Extra Dry - 30 g/l

Martini & Rossi Rosso - 155 g/l

Dolin Dry - 29 g/l

Dolin Rouge - 146 g/l

Carpano Bianco - 178 g/l 

Carpano Antica - 194 g/l

Lillet - 98 g/l

Aperol - 263 g/l 

Campari - 253 g/l

 

The Aperol and Campari numbers are the ones that strike me as holy crap!!!  Those numbers mean every bottle is over a quarter sugar given the bottle size. I'd probably be scared to do this test with Chartreuse as my consumption habits would probably decrease if I knew the g/l sugar.

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  • Wow at those numbers.
    I wish I knew them a year ago.

    We used to make our own vermouths and we found that taste wise our "dry" vermouth with about 4-5% of sugar to volume works best for the martinis we did (using Broker's and Tito's). We used a cheap Pinot Grigio as a base.
    Dolin Blanc was the taste profile we were going for.

    For the sweet, which we used in other cocktails, we would do a random non-descript Cab or Cab based blend, with a total of 15% sugar by volume. (We would do 2 bottles at a time)
    We used Carpano Antica as our guideline and aside from never getting the volume to be viscous as Carpano, it worked well.
    I'm happy that sugar content wise we weren't that far off.

    The vermouths we made would actually last a fairly long time as we used 0.5oz AT MOST or it would overtake a cocktail much quicker than any other commercially available vermouth that I had experience with.

    In 6 months or so, we had one Martini go back saying it was "extremely dry and unpalatable", we remade it with Carpano Bianco and he loved it, I now have an idea why. :-)
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  • Wow at those numbers.
    I wish I knew them a year ago.

    We used to make our own vermouths and we found that taste wise our "dry" vermouth with about 4-5% of sugar to volume works best for the martinis we did (using Broker's and Tito's). We used a cheap Pinot Grigio as a base.
    Dolin Blanc was the taste profile we were going for.

    For the sweet, which we used in other cocktails, we would do a random non-descript Cab or Cab based blend, with a total of 15% sugar by volume. (We would do 2 bottles at a time)
    We used Carpano Antica as our guideline and aside from never getting the volume to be viscous as Carpano, it worked well.
    I'm happy that sugar content wise we weren't that far off.

    The vermouths we made would actually last a fairly long time as we used 0.5oz AT MOST or it would overtake a cocktail much quicker than any other commercially available vermouth that I had experience with.

    In 6 months or so, we had one Martini go back saying it was "extremely dry and unpalatable", we remade it with Carpano Bianco and he loved it, I now have an idea why. :-)
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