Dolin Blanc Vermouth / 16% / 0.75l

The company's history began when Joseph Chavasse, then 24, moved to Les Echelles, wanting to learn the art of confectionery from Joseph Salviani, a master confectioner whose daughter he would marry in the near future. Having learned the methods of preserving flavors and aromas on sweets, he was inspired by the distillation of alcohols by the monks from the nearby Grande Chartreuse monastery, and began planning to open his own distillery. After starting production, he constantly searched for new recipes and formulas, meticulously noting down all successful ideas. The turning point came when he traveled to Turin, where he saw the production of Italian liqueurs called "vermout". After returning to his headquarters, he decided to make his own recipe for the drink he had learned. After moving to Chambéry, he continued to develop the production of vermouths, and since the market was very absorbent, he quickly developed the business and became recognizable. In 1852, thanks to the purchase of the distillery by Joseph's daughter's husband, Louis-Ferdinand Dolin, the enterprise gained the name known to this day.

After World War I, the plant was sold to the Sevez brothers, local grocery store owners. The brothers continued to develop the company, but all the geopolitical turmoil did not make it easier. In the mid-20th century, the popularity of vermouth began to wane in favor of whiskey and other spirits. Successful business ideas over the years allowed the brand to return to the top, thanks to which it is now present in over 50 countries around the world.

Dolin Blanc Vermouth / 16% / 0.75l

The first white vermouth ever created was invented in Savoy in 1881. It became an instant hit, thanks to its unique combination of sweetness and aromaticity, while being incredibly elegant. It has a clear, shimmering colour, and is quite subdued on the nose, but rich, full of citrus and herbal aromas, with a touch of camphor. On the palate it is silky and well-complex, with pleasant herbal notes, and there are also touches of elderberry, and the whole thing passes during the long finish into accents of peach and almond.

It tastes best chilled, served alone or on ice, with the addition of an olive and a mint leaf. It also works great in cocktails with a fresh character, especially those typical of summer.