La Maison Dolin, founded in 1821 by Joseph Chavasse, remains to this day a family company situated in Chambéry at the heart of the Alps. Producing a range of authentic vermouths, sirops and specialised spirits and liqueurs they continue to maintain the tradition of their heritage.
Vermouth de Chambéry – Appelation d’Origine (AO) since 1932 is the only French Vermouth to hold an AO. Although the exact recipe is a closely guarded secret, Dolin vermouth is a special infusion of Ugni-Blanc wine with up to 35 herbs and aromatic plants from the Alpine meadows including: wormwood, hyssop, camomile, juniper, quinine bark and rose petals.
The beautiful, Chambéryzette from the same stable, is made with the addition of juice of wild strawberries from the local region.
Bonal Gentiane - Quina: This unique vin apéritif, named after Hyppolite Bonal, who spent 8 years as a monk and doctor at the Grande Chartreuse Monastery was first produced by him in 1858 after deciding to leave the monastery and use his extensive knowledge of plants to create medicinal potions. Described as : “..a fortifying wine that provides comfort, vitality and is an appetite enhancer..”, Bonal is produced at the Bonal Distillery, situated in Saint Laurnet-du-Pont in the south east of France towards the Swiss border. Key to its constituents – the Chartreuse Gentian Root – the differentiating factor from other recipes is the careful extraction of flavours over months by infusion of the various mountain plants, Orange zests, Cichona and Chartreuse Gentian Root. "Ouvre L'appetit" - The key to the appetite.
Suedois: Suedois, meaning “Swedish” in French, is a homage to Swedish doctor Claus Samst who produced a special elixir cited as being able to heal 46 differing ailments and diseases back in the 18th Century. Then in 1821, Joseph Chavasse, founder of La Maison Dolin, decided to save the elixir from obscurity and produced Suedois Dolin. Suedois Dolin, comprising a mixture of myrrh, aloe, gentian, rhubarb, orange and agaric macerations in alcohol with the addition of sugar; is today drunk as an aperitif or digestive and also proves very versatile as a cocktail ingredient to bring a subtle layer of complexity.
Génépi: Using locally sourced Génépi (wormwood) from the Alps this magnificent liqueur is a maceration of alcohol, Génépi, sugar and a variety of other herbs producing a liqueur in the Chartreuse style. With its distinctive pale gold wormwood hue and floral aroma of Artemisia this is a classic digestive drink.
Marie Dolin - Sirops de Fruit: Named after Marie Dolin - daughter of the founder of La Maison Dolin, situated in the heart of the Alps - the Dolin company continues its legacy with this range of exquisite fruit sirops. Each one is made to an exclusive recipe from Marie Dolin giving a sirop of intense flavour, fragrance and colour. Born in 1820, Her father was a specialist in Liqueurs. Steeped in this heritage she began to develop recipes for syrups made from wild plants and herbs.