Our take
Dolin Dry is the classicist’s vermouth – dry, herbal, alpine, with nothing flashy about it. Where some dry vermouths drift into sharp or chemical, Dolin stays balanced: a little chamomile, a little hay, a little lemon-peel dryness. It’s clean and precise in a Martini in a way that newer brands struggle to match.
Keep it in the fridge after opening. A bottle you leave on the shelf will be flat and sad inside a month – vermouth is wine, not a spirit, no matter what the closure looks like.
What to mix it with
Dry Martini, Vesper, Gibson, Martinez, 50/50 Martini, Tuxedo. Splash over ice with a twist on a hot afternoon.
Background
Dolin was founded in 1821 in Chambery, a small French alpine town that’s the only vermouth-producing region with a protected AOC in France. Dolin still uses Chambery’s wild alpine botanicals and has resisted the temptation to scale production beyond what the family can manage.
Recipes and cocktails this pairs with
Every post on Food & Drinks that recommends this bottle.
