Ingredients

white vermouth

Also known as “blanc vermouth”,“bianco vermouth”. White vermouth is generic for the white/bianco/blanc (medium-sweet) style of vermouth invented in Chambéry, where it was originally just known as “vermouth de Chambéry. According to vermouth researcher François Monti, the term “white” appears to have been first coined by producer Comoz around 1881. White vermouth is often the most botanically intense and often less bitter than red or dry vermouth. However, aside from pointing to the sole remaining blancs from Chambéry (Dolin) and Comoz, there is no way to really say what white vermouth is or isn’t. Variations are now produced by many different vermouth makers, and they generally do what they wish. Historically, white vermouth was not successful in the American market and there are few references in cocktail recipes, but interest is justifiably growing in recent years. Indeed, Martini Bianco has been the single top-selling vermouth in the world for many recent years.