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Punt E Mes Vermouth

One point of sweet and half a point of bitter
75 cl.
priority_high Outlet 75 cl.
Without vintage Offer!
94 Peñín
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Details
Alcohol 16.00%
Winery Carpano
Contains sulphites
Tasting notes Punt E Mes Vermouth

Vermouth.

Punt E Mes is a vermouth which has an orangey color with topaz tones. The nose offers aromas reminiscent of medicinal herbs, cinchona and clove. Its entrance in the mouth is initially sweet but gives way to the characteristic bitter notes of orange peel and ends with an even sweeter finish. It’s recommended to drink on its own, with an orange peel or as a base for cocktails such as the Manhattan.

About Punt E Mes Vermouth

Carpano vermouths are full of history. In fact it could be said that they began to write it. 
 
In 1786, the herbalist Antonio Benedetto Carpano created in Turin the formula that combined herbs and spices with muscatel wine. He’s considered to be the father of contemporary vermouth and the creator of Italian vermouth.
 
Punt E Mes came into being thanks to a curious story which has become legendary.
 
At the Café Carpano in Turin, vermouth was served sweeter or more bitter, according to the customers’ taste. It’s said that in 1870, a stockbroker discussing the day's trading with his colleagues asked for vermouth with one point of sweetness and half a point of bitterness and used the Piedmontese expression "punt e mes".
 
The drink became so famous that it was enough to order it with a gesture: a raised thumb (a punt) followed by a horizontal line drawn with a straight hand in the air (mes). It’s said that Giovanni Agnelli, the founder of FIAT, also used to drink it.
 
Punt e Mes is made from macerating about 15 aromatic plants in a mixture of dry wines. This vermouth was awarded "Best semi-sweet vermouth in the World" at the "World Vermouth Awards" in 2020. Without a doubt, a legendary vermouth that every lover of this drink should try.

Punt E Mes is a vermouth which has an orangey color with topaz tones. The nose offers aromas reminiscent of medicinal herbs, cinchona and clove. Its entrance in the mouth is initially sweet but gives way to the characteristic bitter notes of orange peel and ends with an even sweeter finish. It’s recommended to drink on its own, with an orange peel or as a base for cocktails such as the Manhattan.
94 Peñín

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