Sanlucar de Barrameda, in Marco de Jerez- Spain’s broader Sherry producing region- is known as the one and only place where Manzanilla (Fino wine aged in Sanlucar) comes from. The original Manzanilla producer, Barbadillo, began a small project in 1943 called ‘Atamán’ Vermut. Using a Manzanilla sherry base, infused with a herbs and botanicals, a premium Vermut (Vermouth) was born.
Atamán proved hugely popular, but a later decline in interest forced the project’s cessation in the 1960s, leaving a significant amount of Vermut ageing undisturbed in old oak butts and dama juanas in their Sanlucar cellars.
The closure notwithstanding, Barbadillo's bodega workers would quietly tend to the well-being of these stocks; resulting in the miracle where the company had has at its disposal an amazing 50-year-old vermut cellar still in excellent condition.
Armando Guerra, the inhouse innovator, decided that Atamán should be revived and commercially released in 2019.
After analysis of the original Vermut, as well as consulting with retired workers, Barbadillo formulated a new recipe to approximate the same flavour profile as the original Atamán. For increased authenticity, a small portion of the incredibly concentrated, 50-year-old original vermouth is also blended into the mix, giving it depth and character.
Only small batches of 1500 bottles are released at a time, with the original logo and brand on the bottle. The name, however, remains something of a mystery. Atamán means Cossack chief, but what prompted the use of this term is unknown.
‘Atamán’ Vermut
Atamán vermut is produced using Manzanilla from the historic Angioletti and El Toro wineries located in Sanlúcar’s upper quarter, blended with a incredibly concentrated old Vermouth, rare Quinine; & bitter Seville orange, wormwood, rosemary, quassia, & elderberry.
Aromatic & herbal, bold & bittersweet, complex botanicals & spices; orange & savouriness. A dry, long, complex finish.
Serve Atamán neat, with soda, as a spritz or simply with ice-&-slice. Use it as the basis for classics like the Negroni, Manhattan, Boulevardier. Experiment with more complex cocktails like the Adonis with dry sherries too- ‘Atamán’ Vermut is a mixologists dream.