- One of the two original Chambéry vermouth producers
- Acclaimed as the inventor of Blanc Vermouth
- Semi-sweet, full-bodied; pronounced wormwood and cherry notes
- Specified in the classic El Presidente cocktail from Cuba
- Drink on ice with a twist; mix with gin, vodka or blanco tequila
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.
Claudius Comoz was legendary in his tireless promotion of this new category. He commissioned famous poster artwork, one example of which is featured on the label. Production continued for four generations of the Comoz family. Today, Haus Alpenz and Dolin revive this delicious and historically important vermouth. Comoz is acclaimed as the inventor of the “blanc” style of vermouth. (Dolin preceded with a sweet pale, rather than crystal clear, blanc vermouth.) It is semi-sweet and full-bodied with pronounced wormwood and cherry notes. This is THE vermouth specified in the famous El Presidente cocktail, created in Cuba in the early 20th century and published in 1915’s “Manual del Cantinero.”
About C. Comoz
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. Full details
In the history of vermouth there are four principal production regions, each with its own distinctive style and varieties. Two of these regions are protected designations of origin: Vermouth di Torino and Vermouth de Chambéry, with a third, Vermut de Reus, awaiting formal recognition. Vermouth di Torino is the original “Italian sweet red,” generally rich and sweet. Vermouth de Chambéry is famous for a clean, light and floral style. These qualities made possible (and famous) the Martini at 1:1 gin to dry vermouth. Chambéry is also home to the first clear sweet vermouth, called "blanc." Vermouth de Reus are generally less sweet than Italian varieties, smooth and wormwood forward. Over 95% sold is Red (Rojo/Roig) on ice with olives and potato chips. Marseilles style (e.g., Noilly Original Dry) is historically a lightly aged, oxidative vermouth, made famous in the kitchen for deglazing and cream sauces. The West Coast/Modern styles had an uneven start post-war, but today there are quality products and sometimes unique taste profiles. Full details
RECIPES See all 16 recipes for this product 16 recipes available at https://alpenz.com/productrecipes-comoz_blanc.html
Stir with ice:
1 oz blanco tequila
0.25 oz grapefruit juice
3 drops celery bitters
Strain into a double rocks glass filled with a large ice cube.
Garnish with a lemon twist and a rosemary sprig.
Stir with ice:
1.25 oz Averell Damson Gin
0.75 oz Comoz Blanc Vermouth de Chambèry
Strain into a rocks glass filled with ice.
Garnish with a basil leaf.
Stir with ice:
1.5 oz light rum
1 bar spoon orange curaçao
1 bar spoon grenadine
Strain into a coupe.
Garnish with orange peel.
Stir with ice:
3 drops Pernod
3 drops rosewater
Strain into a cocktail glass.
Garnish with a lemon twist and a cocktail onion