Dry vermouth is an aromatized fortified wine. It starts from a white wine base fortified to a minimum of 16 percent alcohol and infused with proprietary recipes of as many as 40 different barks, plants, seeds, and fruit peels, collectively known as botanicals. While the modern version originated in 16th century Turin, Italy, precursors date back to India in 1500 BC and Ancient Greece in 400 BC. The name comes from the French pronunciation of the German word for wormwood, wermut, which was a botanical commonly added for its medicinal properties as a stomachic. Dry vermouth is a key ingredient in many classic cocktails including the Martini, Gibson, Brooklyn, and Scofflaw.