vermouth manufacturer
Role lens
Do you appreciate the intricate blend of botanicals and spirits that creates a complex vermouth? As a vermouth manufacturer, you'll be at the heart of this process, crafting this beloved aperitif from start to finish.
Vermouth manufacturers are skilled craftspeople responsible for the entire production process of vermouth. Your days will involve carefully combining ingredients, including botanicals, with wine and other spirits, ensuring precise ratios and quality control at every stage. You'll oversee maceration, mixing, and filtration, meticulously monitor maturation, and predict the optimal time for bottling, all while maintaining a keen eye for detail and a commitment to producing a consistently excellent product.
- • Mixing ingredients and botanicals with wine and spirits according to established recipes.
- • Performing maceration, filtration, and other processing steps to extract flavors and clarify the beverage.
- • Managing the maturation process, regularly sampling and evaluating vermouth to determine readiness for bottling.
Where this occupation is in demand
Reported labour shortages and surpluses, by year. Published for occupation groups, not for individual job titles.
Deeper colour: reported the same way in more consecutive years.
Figures cover Stationary plant and machine operators — 259 jobs including this one.
In shortage: Belgium, Bulgaria, Czechia, Finland and 8 more.
Longest-running shortage: Italy, 4 years.
Select a place on the map to see its figures.
About this source›
Source: ELA/EURES labour shortages and surpluses. Readings are published at occupation-group level, and cover Europe. Editions differ in annex layout and country coverage, so a change between years does not always mean the labour market changed. Countries in grey were not reported, which is not the same as being in balance.
What these words mean
The four things this section reports
- Reported demand
- Whether employers report needing people in this job — a judgement published by a national or EU body, not a count.
- Where it is heading
- Which way employment in this job is expected to move over the coming years, from an official projection.
- Openings
- Roughly how many openings arise — from growth and from people leaving the job.
- Typical pay
- What people in this job typically earn where the source publishes it. Blank does not mean unpaid; it means nobody publishes it for that place.
A measure is left out when nobody publishes it for that place, rather than shown as zero.
Which way the market leans for you
- In your favour
- More openings than people looking — employers are competing for candidates.
- Balanced
- Openings and candidates are roughly matched.
- Competitive
- More people looking than openings — expect to compete.
- Mixed evidence
- Sources disagree, or the same occupation group is short in one part and oversupplied in another.
Every source resolves to one of these four, so there is a single vocabulary to learn. What differs is the evidence behind it, which is printed underneath each verdict — a measured ratio of openings to jobseekers, or an assessment published by a national body.
How this job compares with other jobs in the same country
- Strong
- Among the strongest in that country
- Good
- Stronger than most jobs in that country
- Mixed
- About typical for that country
- Weak
- Weaker than most jobs in that country
This is a rank within one country, not a score you can carry across borders — the registers behind two countries count different people, so the same number means different things in each. It is also why a job can be among the strongest in a country and still show as Competitive: it leads the field in a market that is crowded overall.
Where these come from
Every figure is published by a national statistics office, a public employment service or an EU body, and each card names its source and the period it covers. Some places are counted monthly, others assessed once or twice a year, so two places on the same map can be describing different moments — the date is always shown.
None of this predicts one person's chances. It describes a market.
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Could vermouth manufacturer fit you?
Answer three quick questions. This is not a full assessment — it is a teaser to help you decide whether to compare your profile.
Do you enjoy tasks that require Attention to Detail?
Do you enjoy tasks that require Dependability?
Do you enjoy tasks that require Cooperation?
Future Outlook for vermouth manufacturer
The outlook for vermouth manufacturer reflects a balanced mix of automation exposure and durable, human-led work.
How are these scores calculated?
The Resilience Score (0–100) estimates how structurally protected this occupation is from automation and AI disruption, based on task-level analysis. Higher scores mean more human-judgment-intensive tasks. AI Exposure shows the estimated percentage of task hours that current AI capabilities could affect. These are model-derived structural indicators, not predictions about individual job security.
How could vermouth manufacturer change as AI adoption grows?
This role is likely to change gradually, with AI supporting selected tasks rather than replacing the whole occupation.
Illustrative scenario based on task automatability — not a forecast. Values are rounded the further ahead you look.
How could vermouth manufacturer change as AI adoption grows?
This role is likely to change gradually, with AI supporting selected tasks rather than replacing the whole occupation.
Illustrative scenario based on task automatability — not a forecast. Values are rounded the further ahead you look.
How AI may change this role
Deterministic, model-based interpretation of current role signals — not a guarantee of replacement.
What still depends on people
- apply HACCP
- apply requirements concerning manufacturing of food and beverages
- apply GMP
Where AI may become a co-pilot
- ensure adequate conditions in wine cellars
- stir herbs in vats
- check bottles for packaging
Tasks most exposed to automation
No single task here is highly automatable yet.
Vital Signs & AI Vectors
AI Exposure Vectors
0-100%Exposure to physical automation, robotics, and sensor-driven task displacement
Exposure to AI-assisted analysis, pattern recognition, and predictive modelling tasks
Exposure to content generation, creative augmentation, and large language model tools
Exposure to workflow automation, decision-support software, and process digitisation
Technical Details
NexFuture v3.0 estimates automation exposure natively from ESCO essential-skill groups, weighted by skill mass and calibrated against expert anchors. Scores are probabilistic estimates, not guarantees. See the NexFuture Methodology White Paper for full details.
Measures automation exposure. It does not measure pay, demand, or how many jobs exist near you.
What people in this role usually do
Agriculture
A typical day as a vermouth manufacturer
09 09:00 · Morning operate sieves for botanicals
10 10:30 · Mid-morning perform aromatisation of wines
12 12:00 · Midday stir herbs in vats
14 14:00 · Afternoon work with mistelle bases
15 15:30 · Late afternoon age alcoholic beverages in vats
17 17:00 · Wrap-up apply GMP
Task order is illustrative. Individual days vary.
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beverages filtration processes
Safe and economic method for removing impurities from food products and extending its shelf life. Importance of contamination control and how it contributes to superior quality product, a significant reduction of waste and a minimum of product spoilage.
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fruit and vegetables maceration
The techniques for extracting essences from vegetal materials to obtain the desired aromatic properties.
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wine blending
Blending processes of wines considering factors that affect how wine is perceived by the taster and eliminate anything that may hinder objective testing.
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ingredient threats
Ingredients and potential risks which could damage humans, the flora and the fauna. Functions in ingredient formulas.
- types of wine
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operate sieves for botanicals
Operate sieves in order to separate botanicals and herbs from the vermouth.
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perform aromatisation of wines
Use equipment and techniques to infuse wines with botanicals for adding or improving flavours of special wines.
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work with mistelle bases
Apply the procedure of adding alcohol to juices of crushed grapes rather than fermenting them to produce alcohol.
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stir herbs in vats
Use appropriate equipment to stir herbs in vats during the process of infusion of aromas.
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blend beverages
Create new beverage products that are attractive to the market, interesting to companies, and innovative in the market.
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apply requirements concerning manufacturing of food and beverages
Apply and follow national, international, and internal requirements quoted in standards, regulations and other specifications related with manufacturing of food and beverages.
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apply GMP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Good Manufacturing Practices (GMP).
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apply HACCP
Apply regulations regarding manufacture of food and food safety compliance. Employ food safety procedures based on Hazard Analysis Critical Control Points (HACCP).
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check bottles for packaging
Check bottles for packaging. Apply bottle testing procedures to verify if the bottle is fit for containing food and beverage products. Follow legal or company specifications for bottling.
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ensure adequate conditions in wine cellars
Care for important factors in wine cellars such as temperature and humidity that must be maintained by a climate control system. Protect wine cellars from temperature swings by deciding on underground built wine cellars.
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age alcoholic beverages in vats
Follow adequate procedures to place certain alcoholic beverages (e.g. wine, spirits, vermouth) in vats and age them for the required period. Use techniques to give them special characteristics.
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monitor temperature in manufacturing process of food and beverages
Monitor and control required temperatures in the different phases of production until the product reaches suitable properties according to specifications.
Skill DNA
Work personality traits and values that define this role
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Where does vermouth manufacturer fit?
Similarity scores based on skill overlap from ESCO data.
Frequently asked questions
- What kind of background or training is helpful for becoming a vermouth manufacturer?
- While formal qualifications aren't always required, a background in food science, chemistry, or beverage production is highly beneficial. Experience with winemaking or distilling can also be valuable. Strong attention to detail and a passion for flavor development are essential.
- Is this a role that requires a lot of physical work?
- The role can involve some physical activity, including lifting containers of ingredients and monitoring equipment. However, a significant portion of the work involves precise measurements, quality control assessments, and record-keeping, requiring a steady hand and focused attention.
- What are the typical work conditions for a vermouth manufacturer?
- You’ll primarily work in a production environment, often within a distillery or winery. This may involve working in temperature-controlled rooms and adhering to strict hygiene and safety protocols. The environment can be noisy due to machinery, so hearing protection may be required.
- Vermouth Manufacturer — what does it pay in the United States?
- $49,500 a year at the median, as of 2025-05. State medians run from $32,000 to $108,900. Source: US Bureau of Labor Statistics. This is a United States figure and not a projection for Europe.