Vermouth is not evil and I as a Gin and Martini aficionado know… we should taste dry vermouth as well as the gins that Martini’s are made from.

For years I liked Noilly Prat vermouth, and only Noilly Prat. But tasting around to all of the 10 or so Italian and French and American Vermouth’s,
(Yes there are at least 2 American vermouth’s and they are pretty good, Vya is the most popular and pretty good but has a very strong orange peel note)

I prefer Dolin, the original French vermouth. It is much brighter then Noilly Prat, (which in it’s new but heritage formula has become very dark) but not as bright as the Italian vermouth’s (Cinzano)
Dolin is not easy to find, so you need to ask your local retailer to order a few bottles. You will be changed by this Vermouth. It does not subtract, it adds.

I think, in between your straight gin tastings, which I really like and agree with, as you do a G&T evaluation, you might do a vermouth pairing.
And maybe even an evaluation of the top dry vermouth’s, they are all different.

Readers should be cautioned that vermouth is like white wine, i goes bad quickly. It must be kept in the fridge and it only lasts a few weeks. Buy small bottles. When it goes bad, it deserves it’s reputation. Only use fresh vermouth.

At some point you will run out of new gins to review…well I hope not…I think this could be another gin experience by experiencing what vermouth brings to gin, after all it has been going on for many years.

I hope this post does not offend purists.

Best in Gin,
Ed
PS: Should Gin and vermouth be capitalized? I have no clue…my spell check wants lower case v. Also I am not in the spirits or wine business and have no family or friends in it. I just like vermouth in my Bombay White Martini’s. That’s all.

Hi Justin,

I think you are right, Vermouth should be capitalized. Thank you.

Actually Vermouth is an aperitif, like Dubonet, and lillet. It is fortified to 17.5% alcohol and has infusions of herbs. It is wine based, and can be consumed like a wine, but it is not a wine. Wines, even Amarone top off around 14.5 to 16% alcohol.

I agree that Noilly Pratt is one of the first Vermouths 1813 to be commercially marketed. And It has been my favorite for 20 years. Dolin claims to be around longer, and the current formula dates to 1821. It is the only Vermouth to have a DOC Chambery. This battle is up to the French, it is not for us.

Dolin is lighter and fresher then NP, and I think it adds to, but does not over whelm the gin.

Try it, you may like it, and I still think that it would be fun to have a Vermouth tasting and paring with various gins.

And no, Vermouth does not last 3 months. Most people leave it on the bar, or elsewhere. It goes bad, like Port in a few days. If kept cold, maybe a couple of weeks, and then, how long has it been siting on the counter at night when making cocktails? My favorite NYC bar replaces their NP at the bar daily.

All is not lost, I am sipping the Seagram’s Distillers Reserve gin that you recommended. It is a really nice glass of gin. Thank you. I am very impressed with your recommendations.

Best
EM

Once again, I have no relationship with any wine, or spirits company, retailer or distributorship. I just like gin. And we make stockings.

I am trying to get my hands on the G-Vine gins but, while available in CT, and distributed by a very big company, they can’t seem to supply it to my local store. Any ideas? CT is a tough place to get unusual wine and spirits.

The whole idea of vermouth is to take the bite out if the gin, and still have a strong drink.I prefer crushed ice, it waters it down a little more.
2 shots Bombay White gin (maybe your next gin review) and 1 shot Biessiere dry vermouth. Stirred of course. I also let it set for five or ten minuets so that the alcohol lowers the temperature of the martini. Then pour it in a chilled glass.
The beauty of the martini is its a drink that you make for yourself, everyone’s taste is different. Experiment until you find out how you like it.
Heaven in a glass.