It may bristle with hipsters but there's nothing pretentious about this intimate Roman bar named after a pioneering American bartender. The jazz and swing soundtrack and comfortably bohemian, 1920s-inspired interiors help stoke the mood, but what really convinces is the deep cocktail culture of co-owners Antonio, Roberto and Leonardo, who are so serious about the art of mixology they have created their own collection of vermouth and gin. The cocktail menu is a history lesson arranged by period: there are Sazeracs, Blue Blazers and other curios, but it's the superb Old Fashioned, made with proper sugar-cane pulp, that really hits the spot. Just don't ask for anything with vodka in it [Conde Nast Traveller] >check out their website<
What sets these vermouth apart from the rest is their attention to detail at the beginning stages of production; The recipe and method for mixing the wine, alcohol and herbs and spices for this vermouth is highly intricate and complicated. The basis for the vermouth is a Moscato Bianco Langarolo wine to which a pure and meticulously refined alcohol is added along with about fifteen different aromatic and medicinal herbs gathered from alpine slopes surrounding Turin. The sugar added to the vermouth is minimally refined, natural cane sugar.
Rosso da Trajav -
Slow aging in steel gives the vermouth a surprising garnet colour, with an amber glint. The classic italian vermouth sweet and bitter flavours appear on the nose and are elegantly supported by hints of vanilla and citrus. The finesse of this drink presents itself beautifully in an initial soft, alcoholic embrace on the palate, with flavours of mandarin, citrus peel, liquorice, white pepper and Christmas spices of cinnamon and nutmeg. Despite these warming, comforting flavours, the Berto Rosso is also fresh and zingy enough to work as an apertivo. The finish is long and fulfilling with a rich aftertaste of sweetness and bitterness in balance.
Professore Classico -
The luxurious amber colour of the Vermouth del Professore Classico is reminiscent of Marsala and the aromas on the nose fluctuate between hints of the liquorice and bitterness in absinthe, dried straw, mahogany and tea infusions. The medicinal quality in the flavour of the alcohol and its continual underlying bitterness manages to keep in balance with the refreshing flavours of herbs and spices, and is complemented by sweeter notes of ginger and citrus peel, making the Vermouth both slightly bitter and slightly sweet.
Professore Rosso -
The Vermouth has a pleasing amber color and an intriguing aroma of herbs, citrus and honey. As a Rosso, it is supposed to be sweet and that comes out on the palate but it is a a softer sweetness, well balanced with acidity, savory elements and a hint of bitterness. Some inexpensive Vermouths can be cloyingly sweet but that is not the case here. The savory herbal notes will tantalize as some will seem familiar while others seem more exotic, and less common. The subtle bitterness, especially on the lengthy finish, will be a satisfying ending to this compelling wine. It is smooth and medium bodied, and can be drank on its own or in a cocktail.
The Jerry Thomas Project produce three types of Gin del Professore, the Crocodile Gin more akin to a London Dry in style, lifted, bright & clean, the Monsieur, a more classic example of a Bathtub Gin with notes of juniper, spruce & citrus, and the Madame, with an extra layer of sweeter spiced aromas of cinnamon, vanilla and wild rose. All gins represent the rediscovery of a lost style of gin production: the making of the ‘Bathtub Gin’. These were gins produced illegally during the American Prohibition, either at home, at Speakeasies or in distilleries. The gins were often fairly poor quality, so the Jerry Thomas producers wanted to bring the concept of the Bathtub Gin back into being, but to a very high quality, using artisanal methods and high quality ingredients.
Retracing the same techniques they use for their vermouth, the creation of the gin starts with blending a juniper distillate into an infusion of herbs and spices with the aim of obtaining a deep complexity of aromas. None of their gins are industrially filtered therefore maintaining their original amber colour gained from the spice infusion.
Gin a la Madame
The Gin a la Madame really is a unique gin, displaying aromas from a carefully-calculated blend that speaks primarily of juniper, lemon, orange, tansy, turmeric, cinnamon and cassia bark, and particularly memorable for its freshness and intensity of the spices. On the palate, the Madame is beautifully warming, with a savoury, balsamic structure beneath the various herbs and spices. Although each ingredient, from juniper to cinnamon, is decipherable, they are all spun into a gorgeous overall flavour of juniper rich with floral and comforting medicinal notes. This core flavour is drawn out on the finish and yet continues to hold the characteristics of each layer.
Gin a la Monsieur
The result is unique and the Gin Monsieur is completely different to any other gin on the market, with intense notes of juniper and an incredible, highly spiced, aromatic profile with notes of cardamom, lavander, camomile and orange. There is a lovely natural sweetness present from the infusion of sweet spices like cinnamon and vanilla which give the gin a delicious softness and round mouthfeel.The Gin Monsieur uses a distillate of wild juniper from Umbria and Tuscany which is then mixed with a cold infusion of 12 other herbs and spices, citrus peel and a secret ingredient. After the infusion, the gin is filtered extremely delicately in order not to lose any of the intense aromas gained from natural infusion.