Founded by bartender-turned-distiller Pietro Bordiga in 1888, south of Turin near the Occitan Alps, Bordiga produces some of our favorite vermouths. Over 30 botanicals—some foraged from the mountains of their backyard—see individual maceration before being blended into a base of Langhe Nebbiolo, Moscato, and Cortese, fortified with neutral grain spirit, and sweetened with sugar from Martinique. This is on the lighter, less sweet side of sweet vermouths, with a bright, earthy aroma and lots of freshness on the palate.