Yzaguirre Reserva White Vermouth

Yzaguirre's story starts with Enrique de Yzaguirre, a Basque winemaker who settled in Reus, Catalonia and founded the house in 1884 — ownership passed to the Simó family in 1930 and then the Salla family in 1970, though the winery's actual name, Celler Sort del Castell, has always played second fiddle to the Yzaguirre name people know. The Blanco Reserva takes the same Macabeo-based white wine and secret blend of roughly 80 herbs and spices used across the range, but adds a full 12 months of oak aging, which softens the acidity compared to the unaged Blanco Clásico and layers in a subtle wood note. The nose leans sweeter and more fruit-forward than you might expect from a dry-sounding white vermouth — apricot and peach alongside citrus zest (lemon, grapefruit, orange peel) and Mediterranean herbs like thyme and sage. The palate turns velvety, with orange peel flavor rounded by gentle spice, finishing long with vanilla and cinnamon. Deep yellow in the glass. Serve it chilled with fresh mint and a slice of blood orange, or the classic Catalan way: over ice with a few drops of Campari and an orange twist.

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