Doubtless one of the most well known vermouths on the market today. First developed in 1813 by French herbalist Joseph Noilly, this was one of the very first dry vermouths created.
It is made in the Marseillan region of Hérault, a department of southern France. The vermouth is produced to a strict 4 part process: beginning with the maturation of sweet mistelle wines, followed by “L’Enclos” – the aging of dry clairette and picpoul wines in an open enclosure, then the gathering of 20 secret herbs and spices, before the “Dodinage en La Salles des Secrets” (the sifting in the room of secrets), where the botanicals are introduced to the wines and macerated.
The vermouth has an austere dryness, with notes of mineral, sea salt, grapes, bitter herbs, flowers, spice, lemon flesh, apple and dry wine.
An all time classic, which makes a superb Dry Martini.