What is Vermouth?
Vermouth was born to many a small Mediterranean village and imbibed as a medicinal tincture – the alcohol was distilled from any fruity concoction (mostly grape-based) and infused with all manner of botanicals, mostly those that grew wild on the slopes of the village hills.
In the early 1900’s clever folks in South Africa began to manufacture vermouth. Distilling local wine and lobbing in a host of indigenous and cultivated botanicals – Caperitif was created.
Into the 20th Century locals in South Africa began to rave about Caperitif and the word soon spread to all four corners of the world.
In the 1940’s, the production of vermouth was flooded under a tidal wave of beer. The vermouth production eventually ceased all together in the 1960’s.
Entering a new century, a Danish mixologist discovered the Caperitif ingredient in name only. His curiosity was peeked and he began a journey of rediscovery.
A South African wine maker was found by the mixologist and the pair struck up a friendship and a partnership.
Their love child: Caperitif was reborn.
Lars Erik Lyndgaard Schmidt – The Danish Mixologist and Adi Badenhorst – The African Pioneer
Caperitif is made from wine fortified by spirits, gently sweetened with the sugars of the grape, bittered by cinchona bark and flavoured with a selection of some 35 natural botanicals, including Fynbos, Kalmoes and Naartjie.
The ‘ghost ingredient’ is a handcrafted, natural product made with love and care and all-natural ingredients on the Kalmoesfontein farm in the Swartland wine growing region of the Western Cape, South Africa. This is home not only to Caperitif, but also to Swaan Cape Tonic and the AA Badenhorst wines.
** all information and images come from the Caperitif Website