Barbadillo Ataman Vermut 50cl

Currently out of stock Previously listed by 1 tracked merchant from £18.99; last checked 18 Jul 2026.

Producer	Bodegas Barbadillo
Type	Vermouth & Cordials
Bottle size	500ml

About this spirit

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.