Pronunciation: [vˈɜːmʌθ] (IPA) 
The correct spelling of the fortified wine commonly known as "vermouth" is often misspelled as "vermuth." The correct pronunciation of the word is /vərˈmuθ/ with the stress on the second syllable. The "u" in "vermouth" is pronounced as the "oo" sound in "book," while the "th" at the end is pronounced as the "th" in "bath." The incorrect spelling of "vermuth" likely comes from a misinterpretation of the sound of the word.
Vermuth, also known as vermouth, is a fortified wine that is aromatized and flavored with various botanicals. It is typically considered an apéritif, meaning it is commonly consumed before a meal to stimulate the appetite. Vermuth has its origins in Italy and was originally consumed for its medicinal properties. Today, it is widely produced and enjoyed around the world.
Vermuth is created by infusing a base wine with a mixture of herbs, spices, barks, roots, flowers, and other botanicals. The exact combination of ingredients varies depending on the specific brand and style of vermouth being produced. Commonly used botanicals include wormwood, juniper, chamomile, cinnamon, citrus peel, ginger, and vanilla, among others.
The infusion is then fortified by the addition of a neutral spirit, typically brandy, which increases the alcohol content and acts as a preservative. The resulting mixture is aged and allowed to integrate its flavors, producing a complex and aromatic beverage.
Vermuth is available in both dry and sweet varieties, with the former being lighter, less sweet, and more herbaceous, while the latter is richer, sweeter, and more aromatic. It is often enjoyed on its own over ice or as a key component in popular cocktails such as the Martini and the Negroni. As an ingredient in cocktails, it adds depth, complexity, and a touch of herbal bitterness.
The word "vermouth" has its roots in the German word "Wermut", which means "wormwood". Wormwood is a perennial plant known for its bitter taste and aromatic properties. The plant is also used as a key ingredient in the production of vermouth.
The term "vermouth" itself was first used in English in the mid-19th century to refer to a fortified wine flavored with wormwood and various other botanicals. The word likely entered the English language through French, as the French term for wormwood is "absinthe", which is also used as a flavoring component in vermouth.
