Vermouth di Torino is a statement. For bartenders, it’s the element that defines a cocktail’s structure, harmonizing the alcoholic base, layering in complex aromatics, and striking the delicate balance between sweetness and bitterness. For over a decade, Mancino Vermouth has been the go-to for mixologists worldwide. Its nuanced profile and versatility behind the bar have made it indispensable across countless recipes. But its real secret? It was designed by someone who knows the craft from the inside.
The Keys to Mancino Vermouth’s Success
Behind Mancino Vermouth is Giancarlo Mancino — a bartender first, then a global entrepreneur. His career spans the United States, London, and Asia, but in 2010 he returned to his roots to embark on a project that would redefine Vermouth di Torino. Two years later, he launched his first label, filling a gap in the market with a vermouth built on principles that broke away from the conventional formulas of the time.
Each of the forty botanicals used in Mancino Vermouth is carefully selected, milled using 1930s equipment, and individually infused for thirty days. These extracts are then blended into a base of Trebbiano di Romagna IGP wine, filtered through linen fibers, and rested in stainless steel tanks for six months. The result is a vermouth that revives the elegance of early 20th-century drinking culture — a liquid that’s structured, clear-cut, and precisely calibrated to meet the demands of modern bartending. It’s a vermouth you can sip neat, yet it shines just as brilliantly in cocktails.
The Conscious and Careful Choice Behind Trebbiano
“Moscato is part of Vermouth di Torino’s heritage. Its natural sweetness and connection to the region make it a popular choice. But Moscato changes dramatically from one vintage to another, and that variability affects the final product,” explains Giancarlo Mancino. “I chose Trebbiano instead because it offers consistency and balance. It leaves room for the botanicals to express themselves without overpowering the blend. When I envisioned Mancino Vermouth, I approached it the way a bartender would — focusing on what ends up in the glass.”
Mancino Vermouth References
Chamomile, artemisia, and angelica are sourced from Italy, while more than 60% of the spices come from India, Cambodia, Thailand, and Vietnam — a sensory map that mirrors Mancino’s personal journey across continents and cultures. Today, the collection features three expressions of Vermouth di Torino: Mancino Vermouth di Torino Secco, Bianco Ambrato, and Rosso Amaranto. Each faces the bar’s most unforgiving test every day: real- world use. That’s the true secret of Mancino Vermouth — it’s crafted by someone who genuinely understands what bartenders need.
The article first appeared on Coqtail – for fine drinkers. Order your copy here
In partnership with Mancino Vermouth
Images courtesy Mancino Vermouth
