Dolin

Joseph Chavasse arrived in Les Echelles in 1821 at twenty-four years old, having trained as a confectioner in Grenoble and become absorbed by the herbal- and fruit-liqueur traditions of Savoie's small distillers. The same year he began producing vermouth and genepi from his own still, drawing on Alpine herbs sourced from local farmers. In 1830 he relocated production to Chambery, then a fast-growing French Alpine town becoming the centre of vermouth production. The house passed to the Sevez family in 1905, who have run it through five generations and still own the company.

In 1932 Chambery was granted the only French Appellation d'Origine for vermouth - Vermouth de Chambery - distinguishing the local style from those of Marseille, Turin or industrial production. The AOC has three principles: production must take place within Chambery; aromatisation must be by maceration of real plants rather than pre-prepared infusions; and sweetening is allowed only by grape must, wine and/or sugar. Dolin is now the only producer working under the AOC. The current range covers the three classic vermouth styles (Dry, Blanc, Rouge), the Chamberyzette aperitif (vermouth dry sweetened with strawberry - a Chambery speciality), the Bonal gentian-quinquina aperitif, the Bitter de Chambery, the Suedois bitter (a darker amaro-style), and two genepi expressions including the higher-strength Genepi le Chamois at 45%.

Drink the Blanc chilled on its own with a twist of lemon - the classic French aperitif. The Dry is the Martini vermouth; the Rouge is the sweet vermouth for a Manhattan or Negroni. The Chamberyzette and Bonal sit cleanly in lower-ABV aperitifs over ice with a soda lengthen. The Genepi le Chamois drinks as a Chartreuse alternative - neat, after dinner, in a small glass. A 5L bag-in-box format is available on the Dry and Rouge for high-volume household pour.