
Punt e Mes is a branded Italian sweet (rosso) vermouth from Turin distinguished by a pronounced added quinine bitterness.
Weighty and coating on the palate, it finishes long and firmly bitter, with quinine and orange peel drying out an aromatic, herbal sweetness.
Bartenders pour it stirred as a base or co-base measure in aperitivo-style builds, where it supplies sweetness, body and a bitter backbone in a single measure; a smaller accent pour lends colour and bitter depth without dominating.
No single product supplies both its sweet-vermouth body and its quinine bitterness at once; approximate it with a sweet vermouth plus a dash of a quinine-forward or aromatic bitter, accepting that the integrated profile differs.
It shares the sweet-vermouth base but carries markedly more bitterness, notably from quinine/cinchona, sitting between rosso vermouth and a bitter aperitivo; it is not a one-for-one swap without adjusting a drink's bitterness.
Vermouth chinato
It is one branded example of a quinine-forward vermouth, whereas the chinato/quina style is a broader category of quinine-enriched vermouths rather than this single product.
A wine-based aromatised wine, it is flavoured by infusing numerous botanicals including orange peel and quinine (cinchona) over a sweet vermouth base, which gives it a bitterness well above that of an ordinary rosso. Dark brown to dark reddish-brown in colour, it is often placed on the vermouth-chinato spectrum, carrying extra quinine bite while retaining vermouth body. Its name reflects a producer's description of one 'point' of sweetness against 'a half' point of bitterness.
Being wine-based, it oxidises once opened; refrigerate and use within weeks to a few months.
Created in Turin, Italy by the Carpano firm in 1870, it was made by the Carpano family until 2001, when Distillerie Fratelli Branca of Milan acquired it.