Our take
Dolin Dry is the classicist’s vermouth – dry, herbal, alpine, with nothing flashy about it. Where some dry vermouths drift into sharp or chemical, Dolin stays balanced: a little chamomile, a little hay, a little lemon-peel dryness. It’s clean and precise in a Martini in a way that newer brands struggle to match.
Keep it in the fridge after opening. A bottle you leave on the shelf will be flat and sad inside a month – vermouth is wine, not a spirit, no matter what the closure looks like.
What to mix it with
Dry Martini, Vesper, Gibson, Martinez, 50/50 Martini, Tuxedo. Splash over ice with a twist on a hot afternoon.
Background
Dolin was founded in 1821 in Chambery, a small French alpine town that’s the only vermouth-producing region with a protected AOC in France. Dolin still uses Chambery’s wild alpine botanicals and has resisted the temptation to scale production beyond what the family can manage.