Vermouth is known to have been prepared by old civilisations, including the Romans, under the name Absinthiatum (or Absinthianum) vinum.
It is an aromatised, fortified wine, typically with the addition of various botanicals. Vermouth gets its characteristic taste from Artemisia (wormwood), an ingredient that, according to regulations, is crucial for it to be considered a vermouth.
It was Antonio Benedetto Carpano, who gave importance to wormwood in his 1786 recipe for Antica Formula. He subsequently named it vermouth, from the German word “wermuth” for wormwood, to differentiate his product. It is that this idea originated from his admiration for the works of German writer Goethe, who started his travels in Italy in 1786 and that he was also a famous botanist.
Along with the inclusion of Artemisia, vermouth requires a minimum composition of 75% wine, and has an alcoholic volume of between 14.5-22%.