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The house of Comoz was established in 1856 by Jean-Pierre Comoz, becoming the second vermouthier of Chambéry after Dolin (where Jean-Pierre had been previously employed). In 1881, under the leadership of the son Claudius Comoz, the house changed its production process of pale vermouth and introduced the type ‘Vermouth Blanc.’ By the 1930s, when the Tribunal de Chambéry applied for an appellation for its vermouth, Noël Comoz (the grandson) had risen to the president of the Union of Vermouthiers. The house declined along with the vermouth category in the late 20th century, closing its own operations in 1981. Production continued under contract for almost 20 years until disappearing completely by the year 2000. Today, the original recipe is produced by Dolin et Cie.
Comoz Blanc Vermouth de Chambéry
Established in 1856, Comoz was the second-oldest of Chambéry vermouth producers after Dolin, and was the first to produce in a crystal-clear style. (Dolin preceded with a sweet pale, rather than crystal clear, blanc vermouth.) Introduced in 1881, Comoz Vermouth Blanc expressed Claudius Comoz’s selection of wines, plants and fruits, many of which come from the hills above Chambéry. Comoz came to fame as the essential vermouth in the El Presidente cocktail in Cuba. Comoz is less sweet than other vermouth blanc, with notes of stone fruits, alpine flowers and a deep, resonant undercurrent of wormwood. This deeper profile marries with whiskey better than any other pale vermouth. Full details