VinePair Podcast Where Does Vermouth Go Next?
Feb 26, 2026
Phi Peinado, co-founder of Cueva Nueva and entrepreneur shaping a Spanish vermouth brand for U.S. drinkers. David Neimanis, co-founder who developed the recipe after moving to Spain. They discuss discovering vermouth culture in Spain, choosing Valencia, crafting the liquid with a historic winery, brand design for everyday reuse, and strategies to introduce vermouth to U.S. bars and retailers.
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Founders Moved To Spain To Live The Vermouth Culture
- David Neimanis and Phi Peinado moved from Brooklyn and Chicago to Valencia after long stays in Spain and fell in love with the local vermouth culture.
- They met in Valencia, decided to start Cueva Nueva to share Spain's midday vermouth ritual with wider audiences after sending bottles to friends.
Partnered With A 150 Year Old Vermouth Producer
- They partnered with a family-owned winery in Reus, Tarragona that has made vermouth for ~150 years to produce Cueva Nueva.
- The winery agreed to tweak a base recipe so the brand had a trusted scalable production partner.
Lighter Recipe With Bitter Finish For Sessionability
- Cueva Nueva designed their vermouth to be lighter with a bitter finish to avoid the sticky mouthfeel common in traditional southern Spanish vermouths.
- They emphasized wormwood and gentian for a balanced bitter edge so consumers can have multiple glasses without residue.