New Version of Noilly Prat Coming to the US
On the last day of Tales of the Cocktail, we somehow found ourselves meandering around the lobby in the morning. We happened upon a tasting room for Noilly Prat vermouths, and decided to step inside. To be honest, it was the enticing buffet of fruit and pastries that got us in the room. Once we were there, however, we took a seat and listened to a very interesting presentation.
Changes Coming
NP has recently changed the US formula for their dry vermouth. In the past, their research had shown that Americans preferred sweeter, less herbal/bitter vermouth. Their new formulation will be the same as the European version. We got to try the new formulation, but unfortunately we did not have an old version for comparison.
They are also introducing new packaging this year, perhaps following in the footsteps of Martini & Rossi. Although I’ve not seen it anywhere but the seminar yet, you can see the new packaging on their website.
A couple of other factoids from the “I didn’t know that” department:
- They use 25 herbs in the dry, 30 in the sweet and 40 in the ambre.
- The ambre is not usually available outside of their shop in France, it is unique to them. It was a rare treat to try it at the seminar. It tasted like a sweeter, dessert-style wine with hints of cinnamon, rose and vanilla. Lovely.
- If was capturing the speaker’s accent correctly, the name is pronounced something like “Noo-oily,” (but fast) rather than the “Noy-ee-ee” or “Noy-lee” that I often hear. Any French speakers want to chime in on that one?
One final reminder - keep vermouth in the refrigerator once it is open!
