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.
Lemon peel, eucalyptus, and rose petals are prominent, along with a hint of thyme. Lemon and rose continue. Wormwood and rosemary get stronger, along with juniper berries and lemongrass. Vermouth Routin Dry is made with a perfect blend of 17 plants, flowers and spices that are macerated for up to four weeks in Vin de Savoie made from Jacquère, a grape variety local to the Savoie region. To the resulting, French Sauvignon blanc is added to reach the
