Dolin Dry is distinguished by its light, fresh and clean profile, which comes from a delicate wine base and more than thirty Alpine herbs. From its start in 1821, Dolin Vermouth de Chambéry has been the benchmark for fine French Vermouth. Its fresh and elegant nose, subtle and complex palate is the profile that made the 1:1 gin/dry vermouth Martini famous, and so often imitated by others. In the 1930s Chambéry earned France’s only protected designation of origin for Vermouth. Beyond mixed drinks, it is an ideal aperitif or accompaniment to raw shellfish, goat cheese or pesto. In cooking, Dolin Dry adds depth and an herbal character that normal white wine cannot. Full details

The sweet, pale ‘Blanc’ variety of vermouth was first created and made famous by Dolin in Chambéry long before Italian producers replicated the style as ‘Bianco’. The Blanc is traditionally served with a sliced strawberry, a splash of soda and a twist. Dolin blanc’s elegance and slight vanilla edge marry beautifully in the ‘new classic’ Blond Negroni. In other cocktails, Dolin Blanc pairs well with blanco tequila or other flavorful clear spirits. It is ideal for infusions of melon or other fruit, and an appetizing accompaniment to a wide variety of cheeses. Full details

Dolin Rouge imparts lovely spicy notes amid its light and fresh profile, with a clean finish to complement and not overwhelm a drink’s other components. More than fifty herbs flavor Dolin Rouge; its profile is firm and balanced, without the excessive sweet or lingering aftertastes found in large commercial products. It makes for an exceptional Manhattan that does not bury the tastes of rye or bourbon, even at classic 1:1 proportions. Refreshes a Negroni, too. Dolin Rouge and a twist pairs well with charcuterie or black olives and works perfectly in tomato or meat cookery. Full details

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

The last remaining example of appellation Vermouth di Torino to comply with all of the classical requirements, Cocchi Vermouth di Torino has been produced since 1891. Cocchi uses estate Moscato as the wine base, and vibrant, spicy botanicals such as cocoa, citrus, ginger, and rhubarb. In contrast with other popular Italian vermouths, Cocchi Vermouth di Torino retains wines of Piedmont as the base and avoids a heavy sheen of vanilla that clashes with other cocktail ingredients. Vermouth di Torino stands apart as one of only two protected geographical indications of origin for vermouth, and is the style referenced by classic cocktail books when discussing “Italian vermouth.” Full details

The name ‘Dopo Teatro’ refers to the late-evening, “after theater” service at restaurants and cafes in Torino, a gathering time for a sip of something bittersweet and maybe a small bite to eat. This “vermouth amaro” (vermouth with added bitterness) uses Cocchi’s classic Vermouth di Torino as its base. From there, winemaker Giulio Bava adds a number of additional botanicals, including chiretta flowers and a double dose of cinchona bark. The result is a robust amaro that retains the refreshing acidity of the original Vermouth. Pair with spicy chocolate preparations, or mix with intense bourbons or ryes, mezcal, or gin. Full details