Ballor celebrates 170 years at the Vermouth Show

Founded in Turin in 1856 and growing in fame under the leadership of Paul Ballor and his partners Freund and Roussette, the brand has its roots in the golden age of Piedmontese Vermouth, when Turin's liqueur makers enjoyed international fame and Vermouth became a symbol of elegance, culture, and the ritual of the aperitif.

Today Ballor is a brand of Bonollo 1908 , a historic company of excellence in the Italian spirits scene, which has brought the brand back to life by enhancing its original identity and reinterpreting its spirit with contemporary sensitivity, respecting over a century of know-how.

On the occasion of the third edition of the Salone del Vermouth (February 21 and 22, 2026 – National Museum of the Italian Risorgimento), Ballor renews its connection with this iconic product, the house's historic flagship. This significant anniversary—170 years—coincides with an equally significant celebration: the 240th anniversary of the official birth of Vermouth (1786), of which Turin is the undisputed cradle.

By participating in the Salone and Fuori Salone, Ballor celebrates 170 years of history, reaffirming its role in the Italian vermouth tradition and looking to the future with a contemporary perspective, in the name of excellence and authenticity.

BALLROOM APPOINTMENTS AT THE FUORI SALONE

Thursday, February 19 – VERMUTTINO (Via Franco Bonelli, 16/c, 10122 Turin) Ballor will be the protagonist at Vermuttino with a tasting dedicated to its Vermouth, offered both pure and in the great classics of Turin mixology: the Mito and the Negroni, where Vermouth returns to be the absolute protagonist of the glass.

Friday, February 20 – OPERA DI SANTA PELAGIA (Via S. Massimo, 17/H, 10123 Turin) A special appointment with Mauro Suman, Ballor Brand Ambassador, for a guest night dedicated to Vermouth mixology. Paired with creations by the venue's chef, Suman will offer cocktails in which Vermouth will be the central element of the aperitif's sensory experience, highlighting its versatility, structure, and aromatic richness.