Understanding the World of Aperitivo Types and Styles of Aperitivo What is an apéritif? • Apéritif comes from the Latin verb “aperire,” which means “to open” − C oncept was first recorded in Northern Greece in the 5th Century AD
• From the 15th century onwards, the concept grew into new forms, creating the many sub-categories we know today: − Sherry , Vermouth, Chinato and Bitter Liqueurs from Turin, Italy − Sparkling Wine from France (Limoux, Gaillac, Diois), etc.
• Today there are three different means to open the palate, each with a unique subset of aperitif products:
Effect: Dryness Bitterness Effervescence Mix of fortified wines and Mix of aromatized wines Mix of wines and non- Product Categories: aromatized wines and aromatized spirits alcohol modifiers • Sherry • Aperitivo / BitterLiqueurs • SparklingWine • Chinato • Gentian Wines &Liqueurs • Tonic Product Types: • Note: Pastis, Ouzo, calvados • Vermouth could also fit here • Americano • Quinquina FASEL SHENSTONE How can we categorize these products? i) Aromatized Liqueurs • Amaro • Aperitivo Liqueur • Gentian Liqueur • Other aromatized liqueurs ii) Fortified + Aromatized Wines • Gentian Wines / Americano • Chinato • Quinquina • Vermouth iii) Fortified Wines • Marsala • Mistelle • Pineau des Charentes • Sherry
FASEL SHENSTONE What are the most prevalent types and styles of Aperitivo? French Vermouth: Light, floral, herbaceous Europe in 1820 (alpine herbs), sweet with fruity undertones French Quinquina: Soft, fruity, cocoa and vanilla, subtle layers of spice and bark / roots Castilian Vermouth: Delicate, savory and citrus, wine-focused Catalan Vermouth: Intense, nutty, extract- focused, dark fruit, bright acidity and tannic Torino Vermouth: Bitter and spice, root- focused but slightly floral, viscous, aromatic
Aperitivo Liqueur: Aperitivo style: light, orange orange, hint of root plants Bitter style: viscous, heavy gentian and angelica, bitter, tannic and sweet
Note – there are others like Gentian Liqueur (Aveze from Riom es Montagnes, France ) and Gentian Wine (Bonal from Chambery) that are not coveredhere Bitter – Wine Base Bitter - Spirit Base Dry – Wine Base aperitivo of world for the guide reference A Sherry Quinquina / Americano Vermouth G Li Orang Bitter Chinato Liqueur Gentian en queu Type tia e n r • • • • • • • • • • • • • • • • • • MainStyles Red Rosé White Red Rose White Dry Bitter Gentian Genepy ABV: Bitter (higher bitter) 10- Aperitivo Barolo Chinato Many Amontillado Manzanilla Fino Various 15%, (Rare) 16- others / Chinato Amber less 25%) (ABV • • • • • • • • • • • • • • • France Early Early S after Spain France) (Italy Savoie Duchy of Early e.g. region, (alps Middle Mid 19 (Asti Northern 19 (Piedmont) Northern 8 Spain Anda Late 19 French Northern ou th th Origins th to to Savoie) ther C (Aragon) / lu 19 20 12 shortly Alps) th th si France Alps n th th th a, C C Italy Italy Italy C C C + • • • • • • • • • • • • • • • octlgrapes Moscatel and Ximenéz Palomina, White Mis Wine White grape Typically (new Grain world) grape Beet sugar Distillate Barbera Barolo Nebbiolo White USA: USA: Macabeo ESP: Ugni FR: IT: Trebbiano Moscatel te Base world) lle + Pinot distillate (old spirit wine wine and d’Asti Blanc a / Pedro or red Gris , • • • • • • • Aromatized more less Like verm.but No anise anise wild Gentian vanilla wormwood, angelica, gentian, Orange element is Cinchona orange, bark,cocoa, Yes: cinchona orangepeel, vanilla, cardamom, Wormwood, defining / w.wood cinchona flowers, gentian / fennel bean gentian, vanilla peel, root, Bark
… type depending 15- Grape fortified than rather sweetened is wines, the oppositeNo: 17- to distillate grape or Sugar beet 18 distillate grapeYes, 20 distillate distillate or fruit use grape distillate; sugar beet uses Italian Yes: Fortification diluted degrees degrees 22 20 degrees degrees, spirit spirit to to others and and base base on on 14- 15- to to to to Never N system the Yes, only Re Never Never in common more Rare, Ageing ever Spain st Solera in using using but but g • • • • • • • • • • • • • • • • • • • • • • • • • • • Fentimen’s Dolin Suze Av Cappelletti Cocchi Americano Rinomato GonzalezByass Emilio Domecq Alvear MaroloChinato Chinato Cocchi Chinato Mancino Others Bitter Contratto Luxardo Aperol Campari Rinomato Byrrh Lillet St FR: Dolin.FR: Noilly Prat Yzaguirre, ESP:Lacuest Cocchi Martini, Mancino, IT: Raphael eze Key Genepy Lustau coming… , Aperitivo Americano Barolo Carpano Brands Bitter Bitter Aperitivo a Aperitivo Production The Artisan Production Process (1/2):
START
FASEL SHENSTONE The Artisan Production Process (2/2):
Purest and most flavorful Botanicals I botanicals are dried and shipped to distillery from partner farms
Crushing II Each botanical is crushed to its specific coarseness using a vintage mill Extraction III The botanical ‘blend’ is macerated in pure alcohol to extract the oils from Blending these fruits, herbs, spices IV and roots
The extract of botanical flavors is blended with the Bottling V base, left to rest (1-12 months), and then bottled How does artisan production compare to commercial production?
Base-Wine 2Botanical Flavors 3 Extraction 4Fortification Spirit 5Ageing
Outsourcedto Pre-fab flavor extracts or 1-2 weeks simple Cheap spirit, lower Industrial low cost low-cost concentrates / infusion, no ABV to avoid taxes / None Production suppliers tinctures cooling or ageing reducecost
Local bulk Low cost, pre-processed 1-4 weeks simple Decent spirit, typically Mass wines; low Production threshold for botanicals, sometimes cold infusion, no sourced in-country / None quality extracts ageing locally
Raw herbs and spices 6-12 weeks, Wine suitable Stainless steel for bottling; processed in house; warming and Artisanal Qualityspirit or barrel (6-36 controlover prioritize freshnessand cooling extract Production months) wine prod. quality over cost ageing
FASEL SHENSTONE How do production choices impact the final liquid?
• Long and evolving finish, complex • Pronounced but integrated botanicals Artisanal • Good acidity to balance sweetness Production • Stands up to complex dishes/spirits • Deteriorates slowly (6-12 weeks) ct
odu • Decent, but depth and complexity lacking Pr
f Mass • Taste does not penetrate back palate Production • Overpowered by other quality spirits • Noticeable deterioration in 1-2 weeks ality o Qu • Thin palate, lacking concentration Industrial • Overly sweet or herbaceous • Production Cloying or vegetal • Not suitable for drinking by the glass • Rapid deterioration after opening Cost to Account / Consumer
FASEL SHENSTONE Contact Us If you share our passion for raising the standards of the US wine and spirits market, please contact us directly using the information below.
Lars Fasel / Portfolio & Business Lars is responsible for identifying new products and constructing the Development Fasel Shenstone portfolio. Previous to starting Fasel Shenstone, Lars worked as a sommelier at a prominent restaurants and retailers on the +1 858.752.0695 west coast. His exceptional wine lists were recognized by The New [email protected] York Times, the Wine Spectator and Esquire Magazine.
Leith Shenstone / Operations Leith is responsible for overseeing Fasel Shenstone’s importing & Partnerships tactics and logistics, and for developing and nurturing the strong partnerships we seek with our suppliers, distribution partners, +1 206.858.3924 accounts and consumers. Leith also supports portfolio building, [email protected] drinking samples when needed.
Jason Corrales-Diaz / National Jason oversees Fasel Shenstone’s day-to-day sales and marketing Sales Manager activities across the USA, with a strong focus on the western region. He is an experienced bar / restaurant manager with a deep +1 360.621.1477 understanding of all things cocktail: ingredients, crafting drinks, [email protected] operational elements of a bar program, etc.