And while tradition dictates just two categories of vermouth (sweet red or dry white), the Australians are playing fast and loose with the rules. Embla chef and vermouth maker Dave Verheul from ...

Vermouth emerged in 18th-century Piemonte and Savoy, in the alpine foothills where Italy meets France. Italian immigrants introduced Turin’s sweet ‘rosso’ (red) vermouths to the New World.