The primary reason we use roots in vermouth is to add extremely high levels of bitterness. Through years of evolution, our tastebuds have come to recognise bitterness as a potential toxin and are programmed to alert us to its presence. The upside of this fact is that when we do ingest something bitter, the brain identifies it as a poison and speeds up the metabolism to help the body digest it. This is why our favourite after-dinner drinks or aperitifs usually contain something bitter. To create a palatable vermouth, you are looking for a balance between the sweet and sour base ingredients and the bitterness of roots to round out the holy trinity.

Barks act similarly to roots in contributing bitter notes to vermouth. They are incredibly aromatic, too. Many barks also have antiseptic properties, which is to say; next time you cut yourself, skimp on the antiseptic cream and drink some vermouth instead.

Seeds are used in the production of vermouth for one very simple reason: spice. They bring a lovely warming characteristic that can be reminiscent of mulled wine and apple pie. Seeds are quite often dried to intensify their flavour so, generally speaking, a little goes a long way.