Vermouth is one of the drinks with a widest range of nuances, flavors and smells: flavored with herbs, made from high quality wine, a touch of absinthe or wormwood and other spices. Specialists assure that it can be macerated with countless products and that the combinations are innumerable. Winemakers can use between 40 and 80 different ingredients to make it, according to the Vermouth Museum of Reus, the capital of this world-famous drink. The key to the aromatization of an unforgettable vermouth is found in the mixture of its botanicals.
Lovers of this drink can enjoy an extraordinary proposal that enlivens the aperitif liturgy, turning it into a gastronomic experience. This is Vermut Miró Rojo Fusión, a signature vermouth resulting from the alliance between Vermuts Miró and the renowned chef Paco Pérez. Fascinated by the company's passion when it came to making the traditional Reus vermouth, the renowned chef undertook a challenge to make a unique drink with them. The result has been vermouth with a seal of quality and Mediterranean touches.
Miró Rojo Fusion Vermouth is a mixture of flavors and sensations in which the personalities of its creators emerge. Thus, the tradition and authenticity of Miró joins the freedom, sensitivity and transformation of the chef. The vermouth has been made with a double maceration, something that is not common in the production of this type of drinks, but which has helped to better absorb aromas. “I have realized that with vermouth you need a lot of technique and a lot of knowledge,” Paco Pérez confessed during his presentation.
The label designed for this signature vermouth sought to describe exactly what conveys the flavor of the drink itself: a gastronomic experience with a fusion of characters. That is why the central drawing of the label is a symbolic representation of a culinary creation formed by Mediterranean elements and the search for innovation that so characterize the chef and the traditional touches that describe Miró, a company from Reus specialized in the production of vermouth with more than a hundred years of history and has accumulated numerous awards in national and international competitions.
Paco Pérez has five Michelin stars: two at the Miramar restaurant in Llançà, a place of pilgrimage for gourmets from all over the world, and two at the Enoteca restaurant at the Hotel Arts in Barcelona, both inspired by the food and fresh products of the Mediterranean. that have made him world famous. The fifth star goes to restaurant 5 (five), Paco Pérez's bet at the Hotel Das Stue in Berlin. His culinary proposal pampers each of the ingredients that dress his dishes, a care that has also been applied to Miró Rojo Fusion Vermouth.
The tasting note reveals all the qualities of this product. Its intense mahogany color with greenish reflections makes an outstanding first impression. With a good body, Vermouth Miró Rojo Fusión is very tasty, silky and sweet on the palate.
It is accompanied as it passes through the mouth by subtle touches of licorice, orange peel and an echo of star anise that play with its great aromatic breadth. Its Mediterranean accent of salinity and typical aromatic plants such as thyme and rosemary—commonly used in olive dressing—recall its double maceration with Arbequina olives.
Those who have tried it do not hesitate to assure that it is a vermouth that can almost be eaten and that, for its creators, is like capturing the essence of the Mediterranean Sea in a glass. Even the tears it leaves are reminiscent of oil. In fact, to be inspired, Miró and Paco Pérez saw that the key element had to be the olive tree, an emblematic tree of Mediterranean culture, of its ancient strength and authenticity.
