Fashioned by the only vermouth producer in Madrid, the base starts with a premium mixture of both Airén and Malvar wine grapes. The herbal portion of the vermouth starts with a “Mother” from a previous batch. Generally 30%-70% is retained from each batch for the next process in barrel. A proprietary mixture of local herbs and flavors are added so the blend can sit for a full day. The liquid is then filtered and bottled, allowing the whole process to take just a few days.