But it also tastes good neat, on ice or as a mixed drink. We’re referring to Noilly Prat, the aromatic vermouth from the small fishing town of Marseillan on the French Mediterranean coast.

The recipe for this dry vermouth was created by Joseph Noilly back in 1800. The inventive herbalist produced a variety of fragrant beverages and essences in his perfume laboratory. The palette ranged from absinthe to eau-de-Cologne. The Noilly company was founded in Marseillan in 1813. “Prat” was added to the company name after Claudius Prat joined the business, first as director, then as a son-in-law and later on as a partner.

The process used in producing the famed vermouth today is virtually the same as Noilly’s original recipe. Two delicately fruity white wines from south France, Clairette and Picpoul de Pinet, form the foundation for Noilly Prat. Only young wines of the best quality are stored separately in large used oak casks, arranged next to one another in the original storerooms built in 1850. After maturing for a period of eight months the cellarmaster transfers the wines into smaller, 600-litre barrels which are taken outside and stored on the grounds of the old estate.

“The barrels made of French oak are exposed to the sun’s heat, wind from the sea and low winter temperatures”, explains Jean-Louis Mastoro, guiding interested visitors through the hallowed production facilities in Marseillan. “Through this maturation process, likely one-of-a-kind in the world, our wines get their own special character and a wonderfully golden yellow colour,” Mastoro continues. The barrels are not filled completely and in addition another eight percent of the wine is lost to evaporation. Mastoro speaks of an “angels share”, a tribute that is gladly paid. The wines are blended together after one year at the earliest.

The cellarmaster continues his secretive work by adding a small quantity of “Mistelle”, containing grape juice and alcohol along with a dash of lemon and raspberry essence. Even more closely guarded is the blend of herbs and spices that completes the vermouth’s delicate aroma. “We gather together 20 plants and herbs from all over the world for Noilly Prat,” explains Mastoro. “We select only the best quality. The camomile, for example, comes from Italy, we import the nutmeg from Indonesia, the coriander from Bulgaria and the centaury from Morocco. Only a few members of staff know the complete recipe and it is of course a well kept secret,” says Mastoro, finishing his tour through the production facilities.

A total of three years passes before the amber-coloured vermouth is bottled. Well-cooled Noilly Prat can of course be tasted in the showroom. In addition to the Original French Dry, which is also elsewhere in Europe, the people of Marseillan can also taste and purchase two sweeter versions.

A real insider’s tip comes from a chef from Marseillan: As a special delicacy he offers his guests fresh oysters with a few drops of Noilly Prat. The taste experience is incomparable – simple to prepare and with an incredible effect. A glass of ice-cooled Noilly Prat makes the perfect companion.

Noilly Prat is also suitable for a classic dry Martini. One part of the vermouth is mixed with two parts Greenall’s Original London Dry Gin and a lot of ice. The ratio of the two spirits can be adjusted depending on personal taste. Whether the ingredients are mixed in a mixing glass or in a cocktail shaker is more a matter of faith. James Bond swore by the shaken variation in any case.

Incidentally, scientists can now show that this is the healthier method of preparation. Shaken dry Martinis contain more antioxidants, or cell-protecting potential, because shaking the drink oxygenates it. No matter how the two drinks are combined, the mixture is then poured through a bar strainer into a cooled cup or bowl-shaped stemware glass. The starter for a fine evening is finished off with a twist of lemon and decorated with a green olive.