Down the ages, the barrels of wine have been transported by boat, even traveling
on the bridge of ships, exposed to the sun and spray.
It was through this happy coincidence that the beneficial effect of
transportation on wine was discovered. After the combined action of time and the
elements, it was noticed that its flavor became fuller, its color more amber...
During the last century, Joseph Noilly decided to recreate this natural process
in order to develop an original production method.
This was how, in 1813, he developed the first formula for dry French vermouth.
Began production in 1813 in Marseillan, France, and is currently the world's best-selling French Vermouth
serve well Chilled!
Serve Noilly Prat chilled, frappé or on ice, in either a long-stemmed glass or a tumbler (a tall aperitif glass with a square base) in order to better appreciate its aroma and admire its
Noilly Prat Dry Vermouth
Originator of the “dry vermouth” style (Joseph Noilly c. 1813 in Lyon). The “Original French Dry” is the current expression of Noilly’s original dry vermouth product. Original Dry can be mixed into cocktails or consumed on its own as an aperitif.
It's delightful on the rocks and can take the place of white wine in food pairing, especially with oysters.
Price: $10.00 Buy
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Noilly Prat Sweet Vermouth
Noilly Prat Rouge Sweet Vermouth is a rich, dark color with a spicy, bitter-sweet taste. Premium white wine is aged in oak casks for 12 months, and then macerated with aromatic herbs including cinnamon, quinine and cloves. The result is distinctively rich, spicy, and bitter-sweet. Enjoy as an aperitif or mixed in your favorite cocktail. A sweet fortified herb wine, great for Manhattans.
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In 1813, Joseph Noilly created the style that came to be known as dry vermouth or French vermouth. By 1855, Noilly's son, Louis, and his brother-in-law, Claudius Prat, were producing Noilly Prat dry vermouth in the southern French village of Marseillan. Like the Italian firms, Noilly uses white grapes, specifically Clairette and Picpoul grapes grown in the Languedoc region of France, but doesn't color the wine. Noilly Prat uses a secret combination of herbs imported from
five continents: 20 for the dry, 30 for the red. Creates its vermouth from two
types of fine white table wines, Clairette and Picpoul. Production takes three
years to complete, including a year aging in outdoor barrels