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Timbal Vermut de Reus Sweet Red

  • Easy-drinking delicious, sweet red vermouth
  • Shines in classic cocktail proportions
  • Shows baking-spice notes when mixed with bourbon or rye
  • Traditionally served on ice with orange slice and olives
  • Consumer- and trade-friendly formats: 500ml and 5L box
  • Producer is from historic center of vermouth production in Spain

This well rounded and wormwood-forward sweet red vermouth has earned great admiration. Its easy style is ideal for the Catalan tradition of the ‘vermouth hour’, enjoying a glass on the rocks with olives. Timbal Sweet Red also marries beautifully with rye or bourbon, revealing notes of baking spices. The town of Reus (near to Tarragona in Catalonia) is the historic epicenter for vermouth production in Spain, where for over a century the producer Miró has set the benchmark for its wormwood-forward style.

For the Catalan tradition of the ‘hora del vermut’, Timbal Sweet Red is served over ice with two olives and an orange slice in the glass, and usually accompanied by bowls of olives and potato chips. That’s right: a wine traditionally served with potato chips! Add tonic and lemon peel for a spicier take. With whiskey, Timbal’s spice notes are very welcome, and this vermouth adds weight and texture without the distraction of vanilla. Pair with high-toned whiskeys, such as Wild Turkey.

unopened, store verticallyunopened, store vertically
keeps 0-2 years
once openedonce opened
keeps 6-8 weeks
serving suggestionserving suggestion
pour varies

About Emilio Miró

The roots of Vermut de Reus extend to 1858, when Reus was the center of the Catalan wine trade. Producers from Penedes, Priorat and Terra Alta would bring their wines and brandies to Reus to sell, and by 1900 the expression “Paris, London and Reus” denoted the epicenters of the contemporary wine trade. Reus became a center of vermouth production to rival that of Torino and Chambéry, and prior to the outset of the Spanish Civil War, there were some 30 firms producing vermut in Reus alone. The house of Emilio Miró is one of the few survivors of this age and today is the most prominent remaining producer of Vermut de Reus. The tradition of La Hora del Vermut (Vermouth Hour) is once again a late afternoon fixture throughout Spain, especially in Catalunya, and the sweet red (rojo) variety is found in nearly every café and vermuteria—on ice, with olives and an orange slice (spritz optional). Meanwhile, bartenders are discovering that the subdued sweetness of Timbal Vermouth shines in classic cocktail proportions as tastes run toward drier yet no less flavorful formulations. Full details

About Vermut de Reus

Birthplace of Antoni Gaudí, the provincial city of Reus lies an hour southwest along the Mediterranean coast from Barcelona, in Tarragona. A market hub, it rose to prominence when the phylloxera scourge struck France and demand for Catalan wine exploded. By 1900, the expression ‘Paris, London and Reus’ denoted the epicenters of the contemporary wine trade, and it was from these roots that Reus evolved to become a center of vermouth production to rival that of Torino and Chambéry. Prior to the outset of the Spanish Civil War, there were some thirty firms producing vermut in Reus alone. Today, Vermut de Reus is amidst a second renaissance, and the Spanish passion for la hora del vermut (‘vermouth hour’) shows no sign of abating. The wines retain a distinctly Catalan character, and can be made in either a primary or lightly oxidative style. While *seco* (extra dry) and *blanco* are produced, it is the *rojo* (sweet red)-style that is still the staple of patrons at every vermuteria.

RECIPES See all 14 recipes for this product 14 recipes available at

Hora del Vermut (Vermouth Hour)

Build in a double rocks glass filled with ice:

4 oz Timbal Vermut de Reus Sweet Red

Garnish with orange slice and 2 olives.

As in Catalonia, pair with olives and potato chips!

The Long Hello

Build in a highball glass filled with ice:

3 oz Timbal Vermut de Reus Sweet Red

3 oz Fever Tree Ginger Ale or Fever Tree Ginger Beer

1 dash Angostura Bitters

Garnish with an orange peel.

Suppressor #1766

Build in a collins glass filled with ice:

1.5 ounces Timbal Vermut de Reus Sweet Red

0.75 ounce amontillado sherry

0.75 ounce St. George NOLA coffee liqueur

2 dashes Regan's orange bitters

Top with tonic water and stir. Garnish with lemon peel.

Timbal Manhattan

Stir with ice:

1.5 oz straight rye whiskey (high proof)

1.5 oz Timbal Vermut de Reus Sweet Red

1 dash orange bitters

Strain into coupe or double rocks glass.

Garnish with orange peel.

SKU Vintage Region Origin Desc Cepage % Alc Size/Pack Finish BTL Barcode Cs Barcode Cs Wgt
HZ 9437NVTarragonaESVermouth; Sweet75% Airen, 25% Maccabeo15.0%5000/4Bag in Box84138841018623841388410186321.00 kg
HZ 9436NVTarragonaESVermouth; Sweet75% Airen, 25% Maccabeo15.0%500/12screwcap84138841027391841388410273617.60 kg
HZ 9435NVTarragonaESVermouth; Sweet75% Airen, 25% Maccabeo15.0%187/24screwcap84138841014591841388410145610.30 kg