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    An intoxicating blend of rare flavours is what makes the new transitional typeface Wermut (German for vermouth) resemble its alcoholic namesake. … Read More
    An intoxicating blend of rare flavours is what makes the new transitional typeface Wermut (German for vermouth) resemble its alcoholic namesake. Bitter and thorny at first glance, it proceeds to surprise the palate with a complicated taste that leaves a pleasant aftertaste. Wermut may not be taken in hastily, but needs to be thoughtfully enjoyed at a measured pace. Its dark colour, compressed, spring-like, shapes, well-built proportions, and agreeable letterforms all look safe enough until one is jolted to encounter the clipped serifs that lend the page an unexpectedly edgy appearance. The font comes in two weights with an extended character set in Latin and Cyrillic scripts supporting 66 languages. A product of slow, careful distillation, this infusion of multiple ingredients comes together to form a unique mature taste which will be appreciated by true connoisseurs of typographic cocktails. Desined by Gayaneh Bagdasaryan and Vyacheslav Kirilenko, 2016 Read Less
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An intoxicating blend of rare flavours is what makes the new transitional typeface Wermut (German for vermouth) resemble its alcoholic namesake. Bitter and thorny at first glance, it proceeds to surprise the palate with a complicated taste that leaves a pleasant aftertaste.
Wermut may not be taken in hastily, but needs to be thoughtfully enjoyed at a measured pace. Its dark colour, compressed, spring-like, shapes, well-built proportions, and agreeable letterforms all look safe enough until one is jolted to encounter the clipped serifs that lend the page an unexpectedly edgy appearance. The font comes in two weights with an extended character set in Latin and Cyrillic scripts supporting 66 languages.
A product of slow, careful distillation, this infusion of multiple ingredients comes together to form a unique mature taste which will be appreciated by true connoisseurs of typographic cocktails.
Desined by Gayaneh Bagdasaryan and Vyacheslav Kirilenko, 2016

Type Specimen (PDF)