1950s with help from the martini, which was being marketed by liquor companies. Product placement and celebrity endorsements from personalities such as Ernest Hemingway and Humphrey Bogart helped to increase the martini's profile. However, the most successful advertiser of the martini was the fictional character James Bond. The popularity of vermouth in the United States and Great Britain declined after the mid-20th century but was still used in those countries in many classic cocktails such as the Manhattan, albeit in smaller amounts. The drink is more popular in other parts of Europe (such as Italy, France, and Spain, where it is often consumed by itself as an apéritif). In the years since 2013, there has been renewed interest in vermouth in the US. Artisanal makers have created new brands of vermouth which do not seek to imitate European styles, and vermouth has been a fast-growing category within the wine trade. Production, ingredients, and flavours Several wine grapes, including Clairette blanche, Piquepoul, Bianchetta Trevigiana, Catarratto and Trebbiano, are generally used as the base ingredients for vermouths. From these grapes, a low-alcohol white wine is produced by vermouth manufacturers. The wine may be aged for a short while before the addition of other ingredients. For sweet vermouths, sugar syrup is added before the wine is fortified with extra alcohol. The added alcohol is usually a neutral grape spirit, but may also come from vegetable sources such as sugar beets. The wine is then placed in large barrels or tanks to which the dry ingredients have already been added. The mixture is stirred at intervals until the dry ingredients have been absorbed and the drink is ready for bottling. Red vermouths can derive their color from botanicals, added red wine, or sometimes from caramel color. Rose-colored vermouth uses red and white wines as its base. Most vermouths are bottled at between 16% and 18% ABV, as compared with the 9–14% ABV of most unfortified wines. Spice ingredients often used in vermouths include cloves, cinnamon, quinine, citrus peel, cardamom, marjoram, chamomile, coriander, juniper, hyssop, ginger, and labdanum. The prohibition of wormwood as a drink ingredient in the early 20th century in some countries sharply reduced its use in vermouth, but small amounts of the herb are still sometimes included in artisan products. Vermouth brand recipes vary, with most manufacturers marketing their own unique flavour and version of the beverage. Vermouth manufacturers keep their recipes