Baldoria Dry Umami
The ocean meets the forest in this highly original artisanal vermouth, with savoury flavour tones and incredible depth.
VAT included. Free delivery on orders €30+
What's in it
- Kombu Seaweed
- Porcini Mushrooms
- Clary Sage
- Orange Peel
Dry Umami on the Rocks
One of the best ways to enjoy Baldoria Dry Umami is on the rocks. Simply place a large chunk of ice in a tumbler glass, pour about 80ml of Baldoria Dry Umami, and zest over some fresh citrus. It pairs beautifully with a variety of foods (and even works wonderfully as a replacement for wine in a risotto).Back to shop
When you smell Baldoria Dry Umami, you’ll be met with an array of savoury earthy tones combined with the rich notes of the vermouth base.
When you taste Baldoria Dry Umami, your tongue will experience salty seaweed notes and earthy mushroom flavours, along with a beautiful underlying bitterness.
Although the original idea for Baldoria was born in a Parisian speakeasy, the vermouths themselves are made in a little artisanal distillery in Boves, located in the Piedmont region of northwest Italy. The blue Alps that surround the distillery are home to all kinds of flora and fauna - and all of the botanicals that go into the vermouths are either gathered from the side of the mountains by local pickers, or grown in the distillery’s own herb garden.
A mixture of the world’s flavours
Baldoria’s Dry Umami vermouth is a mixture of many things. Kombu seaweed is macerated with porcini mushrooms to bring out saline oceanic flavours, and the damp green flavours of the forest floor. Combining earthy umami flavours with a vermouth base results in a deeply exciting spirit - a cocktail and culinary experience all in one, with a depth and richness lying below the first delicious savoury notes of the palate.
Building with botanicals
Dry Umami is made up from a carefully selected batch of botanicals. The base is created from three different wormwoods - Artemisia absinthium, Artemisia valesiaca, and Artemisia pontica - along with genepy. Clary sage, ginger, rosemary, fennel, and orange peel are all macerated along with the Kombu seaweed and porcini mushrooms that lend it its distinctive umami profile, resulting in a deep, exquisitely balanced, and highly original flavour array.
The Brains Behind It
A story of mixology
Baldoria is the brainchild of Tim, Dotan, and Daniel – better known as Ernest. Most of them work together at the world-famous Little Red Door, a mixology cocktail bar in the centre of Paris. Wanting to create luxury products for bartenders, they turned to Italian distillers Piero and Enrico to turn their dream into reality. The result is a range of luxurious, beautifully balanced contemporary vermouths - made by bartenders, for bartenders.More on the Brand