This original French dry vermouth was first created by herbalist Joseph Noilly in 1813. From indigenous grape varieties of the Languedoc region in the South of France called Picpoul de Pinet and Clairette, he created wines which are then aged separately for up to a year before being transferred to smaller oak casks. The smaller oak casks are then taken outside to age for a full 12 months. After the open-air ageing the wines become dry, full bodied and amber in colour with a distinctive bouquet.
Following their year in the open air, the casks are taken inside again to rest in the cellars for several more months. Here the two wines are blended together and a “mistelle” plus tiny amounts of lemon and raspberry fruit spirits are added. The next step is a closely guarded secret. A blend of 20 different herbs and spices are added. Stirred by hand every day for 3 weeks – the resulting combination is allowed to rest for a further 6 weeks before being bottled.
In 1855, Joseph Noilly’s son Louis went into partnership with his son-in-law Claudius Prat to form the company that became known as Noilly Prat and this quintessential French vermouth began its journey to international acclaim.