Fresh, complex, and beautifully bittersweet, this vermut is crafted with 88 botanicals—including traditional Mediterranean herbs, wormwood, orange peel, and cinnamon—coming together in a vibrant, balanced blend of refreshment and warmth. It works brilliantly in a Negroni or Manhattan, but honestly, we love it simply over ice, garnished with an olive and a slice of orange!

INTRODUCING CUEVA NUEVA:

David and Phi are American-born expats, living in Spain. But they didn’t move to Spain to start a business. They moved because they fell in love—with the food, the wine, the people, and the slower pace of life. And it just so happened that most of their days featured a couple of glasses of vermut.

With backgrounds in food and wine marketing, they kept asking: why isn’t anyone making a vermut for today’s drinkers? The category felt stagnant—dominated by legacy brands that had lost touch with the culture that gave vermut its soul, and showed little interest in adapting.

So they made their own. A vermut that feels just as at home in a London cocktail bar as it does in a sunlit taberna in Valencia. Today, Cueva Nueva is distributed in five international markets—and wherever it lands, it’s an open invitation to join la hora del vermut.