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The 'New' Noilly Prat Vermouth Draws Fire
Among the producers of French Vermouth, Noilly Prat has always been unique in the degree of wood/aging on it's vermouth. The product they introduced in the 1950's was much more akin to the French dry vermouth more prominent stateside pre-prohibition (when branding was far less prevalent than today), which was lighter, fresher and without the aging. Historically, other French producers referred to Noilly as of the Marseilles style (this I know working for the importer of Dolin). I suspect that with production/quality improvements over time, the differences between Noilly Dry and other French dry may be even more pronounced. But rather than pick one as an ideal of French Vermouth, we're all better off to enjoy the differences in style and application, just as many of us have embraced Vya or Antica. The new Noilly's oak and sherry notes may help draw in a new broader audience, and having more and further differentiated choices for us at the bar or home can only be welcomed.
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Good fresh vermouth makes all the difference to making a great and delicious aperitif, martini and martinez, even and especially at 1:1 ratio.
A straight 2oz to 3oz pour of spirit is a sufficiently discordant if not dangerous way to start a meal and/or end an evening.
olives and cheese-stuffed olives are a treasure, best enjoyed on the side. how sad to limit to what fits on a toothpick!