These infusions will be needed to complete the aromatic profile of the vermouth. Roman Absinthe is combined with different varieties of herbs and spices, including: TOULOU BALSAM, SAFFRON, BITTER AND SWEET ORANGE PEEL, MYRRH, MACE, RHUBARB, CINNAMON AND VANILLA.
Botanicals are divided by category (flowers, leaves, roots, seeds etc.) and are infused at cold temperatures in alcohol and water (maceration). Each category has a different time frame for maceration, which is why the macerations are carried out individually.
Some botanicals are even individually infused.
On the other hand, the Vermouth di Torino Corsieri del Palio Bianco does not require an initial hot infusion (decotion), but all the herbs and spices are infused individually and divided by category through maceration in water and alcohol (cold infusion). The main components in the white version are Gentle wormwood, Savory, Gentian, Coriander, Bitter orange, Rhubarb, Chamomile and Elderberry.