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A global powerhouse in the vermouth game, along with Italy, France produce some of the finest vermouths of both the white and red persuasion.
Particular favourites include Noilly Prat and Dolin.
A very old bottle of St. Raphael Vermouth from the 1950s. The label has a few bumps and scrapes, but you can clearly see that it was labelled as an "appitizer", which is certainly could be enjoyed… More info
Cor, look at this! A 1950s bottling of Noilly Prat! Very rare and very exciting for the discerning cocktail enthusiast that likes to experiment with antique ingredients. More info
Apparently the Queen's favourite drink, Dubonnet has fallen out of favour somewhat in recent years. This is a bottle from the drink's 1970s heyday, and it's in wonderful condition. More info
This is a red vermouth from Noilly Prat (producers of all things vermouth). This bottle was made in the 1970s. Due to the time spent in the bottle and the process of oxidation, this vermouth will… More info
Named in honour of Jean-Baptiste de la Quintinye, botanist and gardener to Louis XIV, this La Quintinye range of vermouth is big on botanicals. For their Extra Dry expression, they use 27 different… More info
Perfect for cocktails, this rare bottling of Dubonnet Blanc dates from the 1970s. More info
A 1970s bottling of Raphael Red (or 'Rouge'), a fantastic wine based aperitif that's flavoured with mistelle as well as cinchona bark. More info
A rather decadent variation on the classic Byrrh recipe, based around well-aged wines made with Carignan, Grenache and Macabeu grapes. More info
This vermouth is made using white Pineau des Charentes, a particular type of French aperitif wine that doesn't often find its way into vermouths. It's really quite perplexing why, as it makes a… More info
A dry vermouth from the last independent producer in Chambéry. This region is the only one in France to have received an appellation d'origine contrôlée for its vermouths.
In other words, this… More info
A white wine based vermouth, made with two wines which are matured separately for a year before a secret selection of herbs and spices are macerated for three weeks, then carefully extracted.… More info