"Made to the original Barbadillo vermouth recipe using absinthe, quassia tree bark, rosemary, Seville orange and elderberry on a base of manzanilla sherry with a small amount of the original, oak-aged, 50-year-old vermut stock blended in.
Medium roasted-walnut brown with a tinge of green. Smells like pecan pie and marmalade. Camphor cream and sticky toffee pudding. Raw leather and a powerfully bitter spine. Almost hoppy bitter, in a triple IPA style. Has something wild, funky and earthy, like rustic saucisson. Roasted maltiness layers over melting prunes layers over endive-leaf-spine over cloves and then that leather. It very much reminds me of oloroso. A vermouth for the inner circle. Not for novices. 17/20 points. (TC)"
Vinous Reverie Notes
Atamán vermouth, produced primarily using Manzanillas from the historic Angioletti and El Toro wineries that are located in Sanlúcar’s upper quarter. Inspired by the old Atamán reserves: quinquina wines and old Vermouths that have been stored in Bodegas Barbadillo for decades. Atamán is a brand of Vermouth that was registered by Bodegas Barbadillo in January 1943. We often find ourselves asking why it was that Manuel Barbadillo gave it this name. We don’t have an answer to this question, but what we do know is that this Caucasian gentleman, a general in the Cossack armies has re-emerged today, abounding with character and with wormwood, quassia, bitter orange, rosemary and elderberry aromas.