The first Dry Vermouth was created in France in the early 19th century.

Nowadays, there are three types of Vermouth: Red, White and Dry. One distinguishing factor is their sugar content. Red Vermouth, also called Sweet Vermouth, is the sweetest; White Vermouth, a little less so. Dry Vermouth is three to five times less sweet than the first two. So, while the Red and the White are very popular as apéritifs, the Dry really delivers in cocktails and cooking.

Vermouth Routin Dry bears the name of its inventor, Philibert Routin. For more than a century, our liqueur distillers have been inspired by his original recipe, made up of a blend of plants, flowers and spices and French white wine.

Serving suggestions

gravure serveuse bar vermouth routin

Vermouth Routin Dry is excellent in cocktails, simply served with syrup or fruit juice. It is also used in cooking, especially for deglazing meat and fish.

Distillery tip: used to deglaze diots (pork sausages), Vermouth Routin Dry will enhance this typical Savoyard dish by introducing hints of plants and spices.

Storage advice: Unopened bottles of Vermouth should be kept upright, like spirits. Once opened, keep chilled. Like any fortified wine, Vermouth is sensitive to oxygen, which impairs its aromatic bouquet and its flavour. The cold slows oxidation of its aromas.

Recipe ideas