This original French dry vermouth was first created by herbalist Joseph
Noilly in 1813. From indigenous grape varieties of the Languedoc
region in the South of France called Picpoul de Pinet and Clairette,
he created wines which are then aged separately for up to a year
before being transferred to smaller oak casks. The smaller oak casks
are then taken outside to age for a full 12 months. After the open-air
ageing the wines become dry, full bodied and amber in colour with
a distinctive bouquet.
Following their year
in the open air, the casks are taken inside
again to rest in the cellars for several more
months. Here the two wines are blended together and a “mistelle” plus
tiny amounts of lemon and raspberry fruit spirits are added. The
next step is a closely guarded secret. A blend of 20 different herbs
and spices are added. Stirred by hand every day for 3 weeks – the
resulting combination is allowed to rest for a further 6 weeks before
being bottled.
In 1855, Joseph Noilly’s son Louis went into
partnership with his son-in-law Claudius Prat to form the company
that became known as Noilly Prat and this quintessential French vermouth
began its journey to international acclaim.
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Prat Dry
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