Dolin Rouge

Dolin has cooked up the same recipes in the Alpine hills of Chambéry since 1821. 30 to 40 spices and botanicals are used to make this vermouth: coriander, hyssop, rhubarb and curacao are just some of those used in the closely-guarded secret recipe. Great as an aperitif, and a tasty ingredient in cocktails. It has a lustrous coppery colour, gentle aromas of fruit compote, of prunes and walnuts with grassy notes, tempered by spicy aromas like Szechwan pepper followed further by aromas of almond, citrus, pear and cinnamon with gingerbread, tobacco, oregano and hyssop notes. This very rich bouquet is tempered by a subtle bitter base wine.