Rojo Clásico

Bottle Image
bottle size
Tasting Notes
  • A very expressive nose with aromas of sweet spice
  • Cinnamon and cloves with tones of candied fruit
  • A creamy and fresh palate
  • Memories of slightly bitter Mediterranean herbs
Serving Recommendations
  • Serve with large ice cube and an olive
  • GRAND GOLD Spirits Selection by Concours Mondial de Bruxelles 2016
  • SILVER Catavinum International Wine & Spirits Competition 2017
  • 92 POINTS Guía Peñin Spirits & Cocktails 2017
  • GOLD International Wine Awards 2017
  • SILVER International Wine & Spirit Competition 2017
  • SILVER, INTERNATIONAL PACKAGING International Wine & Spirit Competition 2017
  • DOUBLE GOLD Packaging Design San Francisco World Spirits Competition 2017
Rojo Clásico pays homage to a time when vermouth was originally sold in bulk directly from the wine cellars. It was typically served as a pre-lunch drink religiously every Sunday at noon in the neighborhood bars and cafés.

Production Process

[ Estate Produced Macabeo* Wine ]

[ Barrel ] x 1 Year

[ Estate Produced Xarel-lo** Wine ]

[ Barrel x 1 Year ]

[ Signature Herb Extraction ]

[ Sherry x 10–12 Months ]

Rojo Clásico

* One of the 3 white grapes commonly used for Cava; also used in white rioja; Good structure for aging; neutral profile which doesn’t interfere with the bitter herbs; Widely grown throughout Spain.

** Known as the backbone of Cava, native to Catalonia; Considered the most aromatic of the Cava varietals.

Bloody Vermut


2 oz Padró & Co Rojo Clásico
3 ½ oz Tomato juice
1/3 oz Lemon juice
1 dash Worcestershire Sauce
1 dash Tabasco
1 pinch Salt
1 pinch Pepper


Build in tumbler with ice
Combine ingredients in a rocks glass; stir
Garnish with a sprig of celery or parsley