Vermouth HELMUT the Red barrel aged
Buy Vermouth HELMUT the Red barrel aged
Description:
Lush fruit, fully ripe taste - this is HELMUT the Red Barrel Aged. The powerful aroma of red vermouth paired with the complex bitterness of coffee, wood and dark chocolate. Refined with fine roasted aromas and notes of caramel and vanilla. An opulent premium vermouth, matured in ex-bourbon casks.
An intense, full-bodied vermouth with a gentle bitter note. Clear notes of wood, vanilla and port wine on the nose. The taste is rich, velvety with ripe fruit and light roasted aromas. Pleasant tannins and caramel in the aftertaste. Deep red color in the glass.
Manufacturing:
The tincture is the heart of a wormwood. It is made by macerating various herbs, spices, flowers and fruits. Each variety of HELMUT vermouth contains 25 different ingredients. These are first processed by hand and set in high-percentage neutral alcohol for at least six weeks. The macerates obtained in this way are then mixed into a herbal tincture strictly according to the recipe and later combined with the wines and bottled in the Palatinate.
Use:
Quiet moment of pleasure, aperitif, dinner accompaniment
In the patisserie for desserts, to refine creams for elegant desserts (see recipe).
A particularly elegant taste for fillings for pralines (see recipe), or filling for macarons.
Origin:
Germany, Hamburg
Wine:
Cuvee (Dornfelder, Cabernet Mitos), Pfalz
No dyes, no preservatives, vegan
Alcohol content:
16% VOL. contains sulphites
Residual sugar:
101g/l
Unit:
0.5 liters
Services:
Order Vermouth Helmut the rose - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Description:
Lush fruit, fully ripe taste - this is HELMUT the Red Barrel Aged. The powerful aroma of red vermouth paired with the complex bitterness of coffee, wood and dark chocolate. Refined with fine roasted aromas and notes of caramel and vanilla. An opulent premium vermouth, matured in ex-bourbon casks.
An intense, full-bodied vermouth with a gentle bitter note. Clear notes of wood, vanilla and port wine on the nose. The taste is rich, velvety with ripe fruit and light roasted aromas. Pleasant tannins and caramel in the aftertaste. Deep red color in the glass.
Manufacturing:
The tincture is the heart of a wormwood. It is made by macerating various herbs, spices, flowers and fruits. Each variety of HELMUT vermouth contains 25 different ingredients. These are first processed by hand and set in high-percentage neutral alcohol for at least six weeks. The macerates obtained in this way are then mixed into a herbal tincture strictly according to the recipe and later combined with the wines and bottled in the Palatinate.
Use:
Quiet moment of pleasure, aperitif, dinner accompaniment
In the patisserie for desserts, to refine creams for elegant desserts (see recipe).
A particularly elegant taste for fillings for pralines (see recipe), or filling for macarons.
Origin:
Germany, Hamburg
Wine:
Cuvee (Dornfelder, Cabernet Mitos), Pfalz
No dyes, no preservatives, vegan
Alcohol content:
16% VOL. contains sulphites
Residual sugar:
101g/l
Unit:
0.5 liters
Services:
Order Vermouth Helmut the rose - buy online at sweetART - best quality - low price - fast shipping guaranteed!
Vermouth praline dark: (approx. 100 pralines)
100 grams of cream
40 grams of glucose
230 g organic whole milk couverture 41% Peru
120 g organic whole milk couverture 70% Peru
100 ml vermouth HELMUT the red barrel aged
40 grams of butter
Boil cream, glucose, stir in liquid chocolate, stir in vermouth, mix in butter.
Cover the vermouth filling and let cool. Fill into dark praline hollow balls. Seal with dark couverture. Roll in dark couverture icing or in chocolate and cocoa powder.
Vermouth chocolate cream in a Helmut glass: (approx. 6 people)
20 grams of butter
80 ml vermouth HELMUT the red barrel eged
100 g organic couverture 70% Peru
250 grams of whipped cream
Rosemary brittle
Soft butter with vermouth HELMUT der Rote barrel aged, stir until smooth. Stir in the liquid couverture to the vermouth, fold in the whipped cream and fold in the crushed rosemary brittle.
Pour into glasses and decorate with blackberries and sprigs of rosemary.
100 grams of cream
40 grams of glucose
230 g organic whole milk couverture 41% Peru
120 g organic whole milk couverture 70% Peru
100 ml vermouth HELMUT the red barrel aged
40 grams of butter
Boil cream, glucose, stir in liquid chocolate, stir in vermouth, mix in butter.
Cover the vermouth filling and let cool. Fill into dark praline hollow balls. Seal with dark couverture. Roll in dark couverture icing or in chocolate and cocoa powder.
Vermouth chocolate cream in a Helmut glass: (approx. 6 people)
20 grams of butter
80 ml vermouth HELMUT the red barrel eged
100 g organic couverture 70% Peru
250 grams of whipped cream
Rosemary brittle
Soft butter with vermouth HELMUT der Rote barrel aged, stir until smooth. Stir in the liquid couverture to the vermouth, fold in the whipped cream and fold in the crushed rosemary brittle.
Pour into glasses and decorate with blackberries and sprigs of rosemary.