Created for the USA market in 1979, this extra dry vermouth is made from a base wine of Clairette with added Muscat mistelle. 14 different herbs and spices are sourced all around the world to make Noilly Prat Extra Dry. Among them chamomile, coriander from Morocco, bitter oranges from Tunisia, and orris root from Italy.
Drier and with less oxidised character than the Original Dry, Noilly Prat Extra Dry was designed for the dry martini drinker who prefers clarity over boldness in their vermouth.
About Noilly Prat:
The originator of dry vermouth, Joseph Noilly not only selected the wines and botanicals to make his vermouth in 1813, but designed a winemaking process to replicate transporting wine on a long sea voyage. In 1855 his son Louis Noilly and grandson-in-law Claude Prat set up Noilly Prat et Cie, officially registering the vermouth brand in the following years and expanding production to Marseillan where it remains today. Noilly Prat was bought by Italian vermouth producer Martini & Rossi in 1971, which then merged into the Bacardi-Martini group in 1992.