Craft Spirits and Botanical Blends from Thessaloniki

Thessaloniki, a city known for its vibrant culinary scene and creative spirit, is now gaining attention for something a little more unexpected: vermouth. Blending tradition with innovation, local producers are crafting aromatic, small-batch vermouths that capture the essence of northern Greece.

The base wines come from regional varieties like Xinomavro and Roditis, known for their structure and freshness. In more experimental versions, winemakers are turning to grapes like Assyrtiko and Malagousia, creating lighter, more aromatic expressions suited for summer sipping.

What sets Thessaloniki’s vermouth apart is its infusion of local botanicals—a nod to both classical recipes and regional biodiversity. Wormwood remains a central ingredient, but it is joined by Mediterranean herbs and spices sourced from Mount Olympus, Chalkidiki, and nearby orchards. Thyme, mastiha, saffron, and citrus peels add depth, resulting in a distinctly Greek profile.

Boutique producers, often based in Thessaloniki or the surrounding areas like Chalkidiki, are taking a hands-on approach. Many focus on organic wines, foraged or locally grown botanicals, and aging techniques that give each bottle a unique finish. The result is a product that feels both artisanal and contemporary.

Vermouth has also found its place in Greek mixology, with bartenders creating new classics using native spirits. The Aegean Spritz blends Greek vermouth with sparkling wine and soda, offering a refreshing alternative to its Italian cousin. The Mount Olympus Negroni brings together Tsipouro, sweet vermouth, and Campari, while the Thessaloniki Sunset combines vermouth, mastiha, and lemon for a bright, herbaceous cocktail.

More than just an aperitif, Thessaloniki’s vermouth revival is a celebration of local flavor, craftsmanship, and a new kind of Greek spirit.