Dolin - Vermouth Dry

Chambéry dry vermouth, and one of the few worth drinking on its own over ice. At the table it belongs with oysters, charcuterie, or anything briny where a crisp, herb-laced pour keeps the palate sharp between bites.

Dolin is one of the oldest vermouth producers in the world, founded in Chambéry, France in 1821. Chambéry sits in the French Alps, and this geographic origin matters: the region holds its own appellation for vermouth, and Dolin is one of only a handful of producers permitted to use it.

The Dry expression is built on a base of white wine sourced from the Savoie region, infused with a proprietary blend of alpine herbs, flowers, and botanicals that has remained largely consistent since the nineteenth century. What separates Dolin Dry from many competitors is its restraint.

The botanicals are used in lower concentrations than most commercial vermouths, resulting in a lighter, more delicate style that sits closer to a crisp white wine than to the heavier, more resinous European styles. The sugar content is minimal, keeping the palate clean and genuinely dry.

Bartenders in Vancouver and across North America have long favoured Dolin Dry for classic cocktails like the Martini and the Tuxedo, where a lighter vermouth allows the spirit to remain central. It also works well served cold on its own as an aperitif, particularly with a twist of lemon.

At this price point, it is one of the most reliable and historically grounded dry vermouths available.