Vermouth was prepared from bael wine fortifi ed with brandy to maintain 16 % alcohol content with 3 spice levels. Bael wine had TSS of 7.3 oB, 0.361% titratable acidity, 3.50 pH, 0.782 mg/100 ml total phenols, 0.45% reducing sugars and 11.50% ethanol content. The bael vermouth with 2% spice level was more acceptable organoleptically than 3.5 and 5% spice levels which had TSS of 7.2 oB, titratable acidity 0.339%, pH 3.32, ethanol content 16.71%, total phenols 0.779 mg/100 ml and carotene content of 38.95 µg/ 100ml a er 6 month of ageing.