Ataman Vermut is a small-batch, artisanal Vermut (Vermouth) from the Sherry region of Andalusia, produced by Barbadillo. First registered in 1943, the brand’s origins are as mysterious as its name, inspired by a Cossack General. Crafted with a deep respect for tradition, Ataman combines classic Andalusian aromatics with a base of carefully aged Manzanilla Sherry, resulting in a Vermut that works perfectly in cocktails—or simply over ice with a twist of orange.

Viticulture & Ingredients

The Vermut is made using twenty locally sourced Andalusian aromatics. The five principal botanicals—Seville Orange peel, Quassia bark, Absinth, Rosemary, and Elderberry—are blended with the Sherry base to create a complex, fragrant, and uniquely regional expression.

Winemaking & Production

The base wine is Manzanilla Sherry aged for three years in cask. Each batch matures in only three Sherry butts of 500 litres each, producing a total of just 1,500 litres per batch, with an annual output of approximately 1,700 cases. Up to four percent of the blend is made from concentrated Vermut and Quinine wines from the 1970s, preserving a taste of the region’s historic aromatised wines.

Tasting Note

Ataman Vermut presents vibrant orange and herbal notes on the nose, layered with subtle bitter complexity from quassia and quinine. The palate is rich, aromatic, and balanced, with a silky texture and a long, lingering finish that makes it equally enjoyable neat, on the rocks, or in cocktails.

Food Matching

It is perfect as an aperitif, over ice with orange peel, or in classic and contemporary cocktails. It pairs beautifully with olives, tapas, or light appetizers.

Technical Details

Ataman Vermut is produced in small batches of 1,500 litres, using a Manzanilla Sherry base aged for three years in cask. The twenty Andalusian botanicals, including Seville orange peel, quassia bark, absinth, rosemary, and elderberry, give this Vermut its unique complexity and aromatic character.

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