Casals Zero has secured its place among this year’s top Catalan vermouths after being awarded a VINARI GRAND GOLD at the 12th Vinari Awards for Vermouths of Catalonia 2026. The dealcoholised vermouth from Juan Torres Master Distillers has received the highest distinction in the category “Aromatised Non-Alcoholic Aperitifs, Vermouth Style”, showcasing its ability to compete, in terms of aromatic complexity and flavour expression, with traditional vermouths.
The judging panel, composed of industry professionals, praised “its surprising aromatic and flavour profile, faithful to a classic vermouth, and its great overall harmony. It displays well-defined herbal and botanical aromas, complemented by citrus notes of orange and grapefruit that bring freshness. On the palate, it is inviting and persistent, with a remarkable balance between bitterness and sweetness.”
Casals Zero is the result of nearly a century of the Torres family’s expertise in crafting spirits —a journey that began in 1928, when second-generation family member Juan Torres Casals started distilling wines— combined with the knowledge the family winery has gained in dealcoholisation since the launch of Natureo in 2008, its first dealcoholised wine and today the leading Spanish brand worldwide in this category.
This dealcoholised vermouth is made from Casals Red Vermouth, infused with more than twenty Mediterranean botanicals —including orange and mandarin peel, olive leaf, cinnamon, cardamom, clove, thyme, rosemary, orris root and wormwood. It also incorporates the ancestral Selma grape variety, recovered by Familia Torres as part of its commitment to preserving Catalonia’s wine heritage and pre-phylloxera varieties. The alcohol is then gently removed until the vermouth reaches 0.5% ABV, preserving its original aromatic profile. No colourings or artificial sweeteners are added, ensuring fidelity to the original recipe and the natural balance of flavours.
Over the years, the Vinari Awards for Vermouths of Catalonia have become a key benchmark for assessing vermouths and aromatised aperitifs. In this twelfth edition, around twenty professionals from the fields of sommellerie, mixology and gastronomy blind-tasted more than sixty entries across the competition’s five categories.
