Accompani Dry Vermouth
Proprietary dry vermouth allegedly featuring tarragon, thyme, citron, woorduff and rose. Dry vermouth is generic for the “dry” style of vermouth, which emerged in France fairly early on during the commercialization of vermouth in the late 18th Century. Dry vermouth was probably first commercialized by Noilly Prat (NWAH-ee PRAH) in the early 19th Century around Marseille, although the dry styles of Marseilles and Savoy (Chambery) are considered distinct. Dry vermouth is a fortified wine and herb aperitif, straw-colored-transparent. The use of dry vermouth (principally from France) in cocktails in America exploded in the 1880s on the heels of the popularization of red vermouth (from Italy).
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Related ingredients
Curated cross-links from the source catalogue — related to this ingredient, not part of the category tree.
- Belsazar Dry
fermented & brewed alcoholic ingredients › grape wine › fortified wine › aperitif wine (fortified) › vermouth › dry vermouth
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- Burschik’s Vermouth Dry
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- Cinzano Extra Dry
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- Cocchi Vermouth di Torino Extra Dry
fermented & brewed alcoholic ingredients › grape wine › fortified wine › aperitif wine (fortified) › vermouth › dry vermouth
- Di Padrino Dry Vermouth
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- González Byass La Copa Extra Seco
fermented & brewed alcoholic ingredients › grape wine › fortified wine › aperitif wine (fortified) › vermouth › dry vermouth
- La Quintinye Vermouth Royal Extra Dry
fermented & brewed alcoholic ingredients › grape wine › fortified wine › aperitif wine (fortified) › vermouth › dry vermouth
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