Vermouth Routin Dry

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.

Selected ingredients

Vermouth Routin Dry is made from 17 plants, flowers and spices and a subtle blend of French white wine and local Jacquère wine. Its unique bouquet, barely sweetened taste, and light golden colour lend it a distinctive character…

Here are some of its plants and spices:

WORMWOOD

Wormwood is a perennial plant in the Sage family. It is a silvery grey aromatic with deeply lobed silky-haired leaves, which produces yellow tubular flower heads from July to October, depending on the locality. The flowers are of little interest; the plant is grown for its foliage and its pleasant smell.

The product must contain wormwood to be labelled “Vermouth”.

Wormwood imparts a slight bitterness to Vermouth Routin Original Rouge.

plante d'absinthe

JUNIPER BERRIES

Juniper berries are the fruits of the juniper plant, a shrub with spiny leaves. Since the days of Antiquity, juniper berries have been used for their diuretic and digestive properties. Even today, they are added to certain dishes (sauerkraut, pâtés, game...) as they are thought to aid digestion.

They are also used in making gin. Juniper berries impart camphorous notes to Vermouth Routin Dry.

baies de genievre pour le vermouth dry

ROSEMARY

Abundant in the wild throughout the Mediterranean region, rosemary loves chalky soils and adapts very well to arid and rocky lands. There is also a domesticated variety grown in gardens. Used for its medicinal virtues, the plant’s fresh or dried leafy branches are also commonly used as a flavouring.

Rosemary lends wild, herby and camphorous notes to Vermouth Routin Dry.

branche de romarin pour le vermoith dry

BITTER ALMOND

This is the fruit of the almond tree, a member of the same family as apple, pear or peach trees. A distinction is now made between the sweet almond (domesticated) and bitter almond (wild), the latter considered toxic if consumed in large amounts. Bitter almonds are used, for example, in pastry and confectionery.

Bitter almond imparts sweet notes to Vermouth Routin Dry.

amande-amère ingredient vermouth dry

ROSE PETALS

The rose is the flower of the rose bush, a shrub of the Rosa genus and the Rosaceae family. The garden rose is known mainly for its many overlapping petals, hence its characteristic shape. Enjoyed for its beauty and scent, and celebrated since Antiquity by poets, writers and painters, it has become the "queen of flowers".

The rose petals enhance the attack and add floral top notes to Vermouth Routin Dry.

petale de rose vermouth dry

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.