What’s the Difference Between Sweet and Dry Vermouth?

Vermouth is one of the unsung heroes of the cocktail world. Without it, there’s no Manhattan, Martini, or Negroni.

Yet for too long, vermouth was relegated to a bit player. That has changed over the past several years. Today, great bars often stock a solid range of vermouths, from concentrated, spice-forward Carpano Antica to bracing, delicately floral Noilly Prat.

The word vermouth comes from the German wermut, which translates to wormwood. All vermouths, from the driest to the sweetest, are fortified wines that have been aromatized, or infused with herbs, spices, fruits, and botanicals. Producers around the world craft sweet, dry, and bianco vermouths as varied as they are delicious. 

“The two key differences between sweet and dry vermouth are the amount of sugar, as the name suggests, and the types of botanical blends used during production,” says Alessandro Garneri, a master blender for Martini & Rossi along with Giuseppe “Beppe” Musso. “Sweet vermouths are considered richer and fuller, whereas dry vermouths are lighter and crisp in flavor,” says Garneri.

Of course, few things in the world of wines and spirits are as straightforward as they may seem. Here’s what to know about using sweet vs. dry vermouth, and where bianco fits in.

What is sweet vermouth?

Sweet vermouth, also known as red, rosso, or Italian vermouth, is an essential ingredient in a Manhattan or Negroni. Although made typically from a white wine base, this vermouth gets its ruddy hue from caramelized sugar, or sometimes, caramel coloring. 

Sweet vermouth usually has about 150 grams of sugar per liter, higher than other styles. (For example, a liter of Coca-Cola has about 106 grams of sugar per liter.) But it possesses vermouth’s characteristic bitterness, and it might also feature fruity, woodsy, or spicy notes.

Both the level of sweetness and flavor profile can vary widely between producers. To use Carpano Antica Formula results in a different Negroni than, say, Cocchi Vermouth di Torino. Lo-Fi Aperitifs sweet vermouth, crafted in Napa Valley, boasts cherry bark, rhubarb, and cocoa, which works particularly well with whiskey.

“Different brands will have varying layers of sweetness due to their blend of botanicals and production methods,” says Garneri. Martini & Rossi’s rosso expression, for example, is made with a proprietary combination of herbs including artemisia, dittany, and summer savory. “These flavor complexities balance out the bitterness to create a delicious sweetness on the palate,” he says. 

Olivia Cerio, Italian icons portfolio ambassador for Campari America, says that the “sweetness” in sweet vermouth doesn’t necessarily just come from sugar.

“Certain ingredients, like vanilla and dried fruits, can enhance the perception of sweetness with their powerful aroma and the associations with dessert,” she says. ”Sweet vermouth will often have spiced, woody notes with hints of vanilla, and stone fruit like cherries or figs.”

Plenty of other classic cocktails incorporate sweet vermouth, such as the Greenpoint, À La Louisiane, and Rob Roy. 

What is dry vermouth? 

One-half of a classic Martini, dry vermouth (or French vermouth) is also made from a base of white wine, but it contains much less sugar than sweet vermouth and generally has a light, crisp flavor profile. In the European Union, dry vermouth can have a maximum sugar content of 50 grams per liter, while extra-dry vermouth can have up to 30 grams per liter. However, most dry vermouths contain little to no sugar. 

“Dry vermouths will have more citrusy, floral notes, in particular, lemon and orange blossoms,” says Cerio. But details vary from one brand to another. This is what makes them so versatile, whether mixed into cocktails or served on their own. “Originally, vermouth was enjoyed on its own as a pre-meal aperitivo, and in countries like Spain, Italy, and France, it is still commonly sipped neat or with a splash of soda,” she says.

This is catching on in the United States, too, especially as lower-alcohol drinks continue to rise in popularity. And if you sip vermouth and soda on the rocks, a high-quality vermouth is practically required.

In a cocktail like a Martini, the choice of dry vermouth has nearly as much impact on the character of the drink as the selection of gin. The Connaught Bar in London, which mixes up some of the greatest Martinis in the world, offers a range of vermouths that includes vintage options. Its Vintage Martini, for example, brings together Gordon’s Dry Gin and Martini Extra Dry vermouth, both from the 1970s.

Beyond the Martini, try dry vermouth in a Brooklyn, an Old Pal, or a Queen Martini (alongside sweet vermouth). 

What is bianco vermouth? 

Bianco vermouth is often lost in the larger discussion of dry vs. sweet vermouth. But this style, also known as blanc vermouth, is just as deserving of attention. Its versatility is tremendous.

“Bianco vermouth’s profile falls right in between sweet and dry vermouth,” says Cerio. “They vary in recipe, but [they] generally tend to have stronger floral notes.”

As with sweet and dry vermouth, there’s a wide range of biancos available. 

“Cinzano Bianco reveals notes of fruit, vanilla, and cinnamon that linger on the tongue, with a delicate, bittersweet finish,” says Cerio. 

Martini & Rossi Bianco “is technically a sweet vermouth, but delivers a more subtle and gentle profile, floral and delicate,” says Garneri. “Like all bianco vermouths, Martini & Rossi Bianco is made with white wine and displays flavors of vanilla combined with aromatic herbs and flowers.”

From Spain, Lustau Blanco is based on Palomino and Moscatel grapes, and it’s flavored with chamomile, rosemary, wormwood, and other botanicals. France’s Dolin Blanc, on the other hand, showcases almond, citrus, and elderflower among its components. 

Many bartenders use bianco vermouth to make a softer variation of a classic Martini. Julie Reiner uses it in the Gin Blossom, a citrusy and floral take on the 50/50 Martini. It’s also bartender William Elliott’s choice of vermouth for a Chrysanthemum cocktail. 

No matter which style or brand of vermouth, none will last forever. Always store open bottles in the refrigerator, and they should be finished within a month or two. That may seem fast, but once you start to incorporate more vermouth into your life — whether in cocktails or as lower-alcohol aperitifs with soda — polishing off the last few ounces shouldn’t be a problem.