Country of origin: France
Alcohol content: 18% ABV

Created for the USA market in 1979, this extra dry vermouth is made from a base wine of Clairette with added Muscat mistelle. 14 different herbs and spices are sourced all around the world to make Noilly Prat Extra Dry. Among them chamomile, coriander from Morocco, bitter oranges from Tunisia, and orris root from Italy.

Bottled for the American market, this epxression of the famous Noilly Prat dry vermouth is designed with bone dry martinis in mind. Extremely light and delicate, this is a martini lover's vermouth.

Enjoy in a classic Martini, Bamboo, or simply with soda for a refreshing aperitif. Use whenever a dry or French vermouth is called for.

Noilly Prat Production:

The first dry vermouth, Noilly Prat Original Dry is distinct from its sweeter Italian antecedents, due in no small part to the wines that form the base of this Marseilles style vermouth. Piquepoul and Clairette wines are fortified then aged in old oak for a year outside at Maison Noilly Prat, slowly oxidising in the sun and sea air; it is this oxidised character that sets Noilly Prat Original Dry apart from other vermouth, reminiscent of fortified wines such as Amontillado sherry or Madeira. Aging concurrently in large indoor casks is the muscat mistelle—partially fermented then fortified grape juice—used to sweeten the vermouth to an eventual 35g/L of sugar. After a year of aging the three wines are blended and further fortified with a raspberry and lemon distillate produced at the vermoutherie.

The fortified wine blend is then aromatised by way of maceration with 20 botanicals in huge wooden vats for three weeks, stirred by hand every day. The exact botanical blend is not disclosed of course, but Noilly Prat does give away chamomile, coriander, elderflower, orris root, and sweet orange as the main aromatics with gentian, bitter orange, and cinchona providing bitterness in addition to wormwood. After filtration and a final rest the vermouth is ready for bottling, a wine unlike any other due not only to the specific mix of botanicals, but the winemaking techniques employed in its production.Honeysuckle floral and citrus notes mingle with spice and a touch of rancio over a slightly salty and delicately bitter base.

The originator of dry vermouth, Joseph Noilly not only selected the wines and botanicals to make his vermouth in 1813, but designed a winemaking process to replicate transporting wine on a long sea voyage. In 1855 his son Louis Noilly and grandson-in-law Claude Prat set up Noilly Prat et Cie, officially registering the vermouth brand in the following years and expanding production to Marseillan where it remains today. Noilly Prat was bought by Italian vermouth producer Martini & Rossi in 1971, which then merged into the Bacardi-Martini group in 1992.