Chambéry Vermouth

French vermouth, a favourite aperitif in the mid-19th century, has made a remarkable comeback in the 21st century thanks to the world of mixology. Today, it is the essential ingredient in legendary cocktails such as the Negroni and the Dry Martini, with bartenders around the globe choosing Dolin Vermouth for its unmistakable character

Its exceptional aromatic richness is what sets it apart, making it a favourite among professionals in search of the perfect balance of flavours.

Originally from Turin, Italy, this iconic Alpine aperitif was reinterpreted by Maison Dolin in the 1820s, creating the French style of vermouth. Crafted by macerating more than thirty Alpine herbs, botanicals and spices in white wine, Dolin Vermouth has earned an international reputation for its unique aromatic bouquet. Its delicate balance of flavours delights the palate and awakens the senses. Enjoy it neat as an aperitif or as the cornerstone of a perfectly crafted cocktail—the choice is yours.

Since 1821

Our Vermouths

Red Vermouth

More than thirty herbs and spices go into our iconic Dolin Red Vermouth, including coriander, hyssop, rhubarb and Curaçao orange peel... and many more, though some secrets are best kept!
Traditionally enjoyed neat over ice as an aperitif, this French vermouth has lost none of its timeless appeal. It is also the perfect companion in classic cocktails such as the Negroni and the Manhattan.

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Dry Vermouth

Dolin Dry Vermouth is crafted from a unique blend of fifteen herbs and spices macerated in Ugni Blanc wine, the same carefully selected base wine used for all Dolin Vermouths. Wormwood, speedwell, rose petals and orange peel are among its most recognisable botanicals, complemented by hints of verbena and yellow génépi. Delicately dry and lightly sweetened, it is celebrated for its finesse and elegance, making it a favourite in classic cocktails and increasingly appreciated in gastronomy.

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White Vermouth

Richer and sweeter than our Dry expression, Dolin White Vermouth is crafted with no fewer than thirty-two herbs and spices, including hibiscus, basil, cinnamon, Alpine wormwood and gentian, among many others.
A timeless aperitif served over ice, it is equally delicious topped with fruit liqueur in the great tradition of the "Chambéry-Cassis", a favourite of Ernest Hemingway. Its delicate touch of freshness also brings remarkable elegance to cocktails.

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