Mancino Vermouth Sakura 500ml | šŸ¦†The Bow Tie Duck Manila

Mancino Vermouth ā€“ Sakura 500ml

Sips of Cherry Blossoms

This sweet verĀ­mouth is a blend of ItalĀ­ian and JapanĀ­ese botanĀ­iĀ­cals, with only 4,000 botĀ­tles proĀ­duced every year.


An artiĀ­sanal forĀ­tiĀ­fied wine in the sweet ToriĀ­no style, the SakuĀ­ra VerĀ­mouth by ManĀ­ciĀ­no is exceedĀ­ingĀ­ly fraĀ­grant, as though infused with the blooms from an entire garĀ­den of cherĀ­ry blosĀ­som trees and ItalĀ­ian vioĀ­lets. Very pale pink, almost clear in colĀ­or, it comes from a blend of twenĀ­ty botanĀ­iĀ­cals, with a heavy wormĀ­wood bitĀ­terĀ­ness on the palate. The sweet, floĀ­ral notes are boostĀ­ed by hints of vanilĀ­la and peach.


This heavĀ­iĀ­ly fraĀ­grant verĀ­mouth can be served neat, chilled, or over ice as an apĆ©riĀ­tif. If cockĀ­tails are more your speed, we recĀ­omĀ­mend pourĀ­ing it in the botĀ­tom of a coupe or flute and buildĀ­ing with cold rosĆ© ChamĀ­pagne or stirĀ­ring it with gin and ice in a rock glass. We like the botanĀ­iĀ­cal-heavy ARC ArchĀ­iĀ­pelĀ­ago BotanĀ­iĀ­cal Gin for the latĀ­ter. For the more advenĀ­turĀ­ous home mixolĀ­oĀ­gist, pour chilled verĀ­mouth and a bit of RinoĀ­maĀ­to AmerĀ­iĀ­cano BianĀ­co in a wine glass and top it all off with as much soda water as you please. A twist of lemon or grapeĀ­fruit peel seals the deal.


GianĀ­carĀ­lo ManĀ­ciĀ­no has been perĀ­sonĀ­alĀ­ly selectĀ­ing the botanĀ­iĀ­cals for his verĀ­mouths from all around the world since 2008. India, Japan, ThaiĀ­land, the UnitĀ­ed KingĀ­dom, and, of course, Italy are only a few places on his list. He blends these fine ingreĀ­diĀ­ents to creĀ­ate an origĀ­iĀ­nal, yet clasĀ­sic recipe for his forĀ­tiĀ­fied wineā€‰ā€”ā€‰someĀ­times for extremeĀ­ly limĀ­itĀ­ed runs.

Storage Instructions

Store your unopened botĀ­tle of verĀ­mouth in a dark, cool pantry, ideĀ­alĀ­ly between 15 to 18Ā°C. Unopened botĀ­tles can last up to 4 years. Once the botĀ­tle has been opened, you can store it in the fridge with its origĀ­iĀ­nal stopĀ­per. Cold slows down oxiĀ­daĀ­tion reacĀ­tions, keepĀ­ing your botĀ­tle as fresh as posĀ­siĀ­ble for up to one month.

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