Hot vermouth: Curious, isn’t it?
We are talking about innovation starting with tradition: the origin of mulled wine dates back to the 2nd century. It was created by the Romans who heated wine to defend themselves from the winter cold. As the Romans conquered much of Europe, their passion for mulled wine spread throughout their empire and the regions with which they traded.
Its popularity continued to grow throughout the Middle Ages: mulled wine was mixed with spices in order to prevent disease, and herbs and flowers were also used as natural sweeteners, so that low-quality wines would taste better.
Over time, interest in mulled wine faded throughout Europe, except in Sweden, where its popularity continued to grow. Klaret (Rhen wine, sugar, honey and spices) and Lutendrank (various spices, cranberries, wine and milk) are just two of the many varieties of mulled wine that the Swedes made famous as early as 1500.
All of these alternatives were indicated by the collective name Glöggfirst mentioned in 1609: today the glögg is a crucial part of the pre-Christmas period in Sweden, and Swedes often organize Glögg parties on weekends in December, and always on December 13, the day of St. Lucia.
In the rest of Europe, mulled wine began to be associated with Christmas from the end of the 19th century and its consumption became popular in many European countries, acquiring different names and unique recipes in several countries:
Glühwein (Germany)
Mulled Wine (United Kingdom)
Vin Brulé (Italy)
Vin Chaud (France)
Bisschopswijn (The Netherlands)
On the day of Today, mulled wine is still a Christmas tradition, now renewed by ther the mixologists of Las Vermudas: the Glühwermutour new hot vermouthis prepared with a base of sweet vermouth obtained from a maceration of 30 herbs and spices, and then infused with cinnamon, cardamom, mace, nutmeg, orange blossom, juniper, barberry, hyssop and orange peel.
The result warms body and soul, so you know, in case of cold:Glühwermut!
