The Mata Vermouth resurrection has always been a personal dream of Patrick Mata, co-founder of Olé & Obrigado. His family sold these vermouths in the US prior to prohibition. Now, almost 100 years later, he is thrilled to reintroduce these historic beverages back into the country. Bringing these artisanal vermouths into the market is a way of honoring his loved ones from generations past, while offering the discerning aperitif drinker something special and unique. The vermouths of Europe are seeing a renaissance in the US. The Mata family offerings represent a provenance in family tradition, which brings flavors of old into the present. While the exact blend is a secret, some of the dominant botanicals are star anise, saffron, mint and thyme. Mata Vermouth provides unique flavor, longstanding history and pedigree winemaking in every sip.
Dating back to a family recipe from 1880, Mata Vermouths reflect the family heritage of generations of winemaking. Patrick Mata’s ancestors have been producing this artisanal Spanish vermouth for well over a century, and developed the perfect recipe over time through trial and tribulation of over 40 blends.
One of the few northwestern Spanish regions with a focus on a red variety, Bierzo, part of Castilla y León, is home to the flowery and fruity Mencia grape. Mencia produces balanced and bright red wines full of strawberry, raspberry, pomegranate, baking spice, pepper and black licorice. The well-drained soils of Bierzo are slate and granite.
Historically a dry, herb-infused, and sometimes pleasantly bitter fine wine, today vermouth is indispensable to any modern mixologist. Typically vermouths are Italian if red and sweet and French if golden and drier in character.