Yzaguirre is a family-run business dedicated to the production of Vermouth, located in the small village of El Morell, in a position equidistant from Reus and Tarragona in the Catalan hinterland. The plant that originally housed the production was founded in Reus in 1884 by the Simò family with the name Yzaguirre i Simò de Reus.
In 1983, the acquisition of the company by the Salla-Solé family involved moving the distillery to El Morell, in a position strategically closer to their vineyards. Only the indigenous Macabeu variety is used, with an alcohol content that does not exceed 13% vol. In the subsequent processing stages of Vermouth, white sugar is added in a variable quantity depending on the type (Blanco; Rojo> 140gr./L; Dry <40gr./L) and molasses alcohol up to reach the gradation request. The subsequent aromatic infusion starts with a selection that combines officially used medicinal plants for Vermouth, such as artemisia, rhubarb and quinine, with herbs, fruits and flowers characteristic of the Mediterranean landscape, such as the dictamus of Crete, the bitter orange of Seville and the cactus flower. The Rojo, Blanco and Dry Reserves ripen for a year in large local oak barrels before bottling.
As happens daily in the oldest Spanish tabernas, the ideal consumption of Yzaguirre is smooth, in a low glass, with a few ice cubes, an orange zest and an olive.