40 Vermouth

40 Vermouth


Our pale, semi-dry English vermouth offers a highly complex yet lifted aromatic nose packed with exotic spice, citrus peel and fragrant herbs. 

SKU: 0073 Category: Tag: Product ID: 5676


On the palate it is deliciously fresh with just a touch of sweetness and a long lingering finish.

We’re delighted to say that it has been awarded a ‘MASTER’ in The Spirits Magazine Global Spirits Masters competition 2017 as well as a Gold at the Sommelier WIne Awards 2019 where it would have been judged against many other fortified wines from around the world.

Here are some of the judges’ comments:  “…..complex notes of pineapple, lychee, coconut and potpourri….”,  “….sweetness well balanced, with bruised apples and pears…”,  “..incredibly complex and interesting, and amazing over ice with fresh lemon…”

Drink on its own (chilled on ice), partner with strong cheeses, cured meats, dried fruit and nuts (best served at 12-15℃ ) or use in a range of delicious cocktails.  It’s a truly versatile drink.


  1. Victoria Moore – THE DAILY TELEGRAPH

    An utterly delicious, delicate and fragrant semi-sweet white vermouth….This vermouth has a delciate floral scent that sings of summer and as the name suggests, it’s made using 40 botanicals including English countryside classics such as rose petals thyme and camomile as well as saffron, cardamom and tea. Good enough to drink on its own on the rocks or try it with a delicate tonic such as Fever-Tree Light. It’s also delicious…made into a spritz using English sparkling wine or mixed with elderflower presse, gin and bitters.

  2. Fiona Beckett

    Albourne Estate’s 40, which is made as a byproduct of the Sussex estate’s wine, could be used for a rather delicious negroni, but it’s cracking on its own, too. A Deliciously herby, nutty vermouth.

  3. Kate Hawkings – OLIVE MAGAZINE

    Cardamom and saffron notes shine through, along with a very pleasing herbaceous astringency. Enjoy on its own or with anything cheesy

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