1oz Rittenhouse Rye
1oz Vermouth Routin Rouge
.75oz Laird's Bonded Applejack
.25 Giffard Madagascar
2 Dashes Berg & Hauck Aromatic bitters
Combine all ingredients in a mixing glass. Stir for 30 seconds and strain into a Rocks glass over fresh ice.
In a notebook, kept securely in a safe to this day, Philibert meticulously wrote down the secret recipes for his creations. His cabinets overflowed with herbs and roots, barks, and powder made from dried flowers. Out of his laboratory originated elixirs with subtle aromatic nuances and liqueurs bursting with flavor. Philibert Routin had flair, imagination and know-how. Following the famous Vermouth that made his name, Génépi l'Ancienne, created in 1893, also established itself as one of the most popular drinks in the Alps.
At one time, the town of Chambéry held an Appellation d'Origine Contrôlée (AOC) for vermouth . Vermouth de Chambéry became famous for its lighter character, and interesting use of local botanical ingredients, including wormwood, along with more exotic spices that found their way into the region via its location along the spice routes. However, after Prohibition and two world wars, only two historic production houses remain in Chambéry, including Maison Routin. The AOC ended in the late 1900s when there were too few producers remaining to represent the local region.
Vermouth Routin was born in 1883 when Philibert Routin, a brilliant herbalist, devised a unique mix of more than 24 plants and spices. Visionary, inventive, exacting, the young distiller quickly made a name for himself as the foremost aromatic expert in the Alps. In spite of fierce competition, Vermouth Routin proved just the right recipe to endure. 130 years later, it still personifies the authenticity of the very first French Vermouths.
In the middle of the 20th century, prolific dam construction and the rise in mountain tourism transformed the Alps. Cities grew richer. Tourists started flocking to the Alps to enjoy a winter-sports wonderland, always returning home with a bottle of Vermouth or Genepy in hand, purchased at a small mountain boutique. At the forefront of regional alcohols, the booming Distillerie expanded, restructured, and ventured overseas.
Distillerie des Alpes celebrated its 120th anniversary in 2003. The following decade was marked with progress and development, as the company used its distillation and blending expertise to expands its product offerings. The Distillerie consolidated its position as the leader in plant selection and aromatic blends.
Reinventing itself, preserving a unique heritage and expertise spiced up with modernity, such are the stakes for the Distillerie. A new image is born that proudly upholds 130 years of alpine tradition.
Following the division of the Duchy of Savoie (a formerly independent duchy) between France and Italy in the 19th century, the cities of Chambery and Turin argued for years about the birthplace of Vermouth. However, the name "Vermouth" is indeed from Turin, invented in 1786 by Antonio Benedetto Carpano based on a recipe for a German aperitif made with wine and "Wermut" ("wormwood" or "Absinthe" in German).
For more than four decades, the Distillerie des Alpes has been producing a truly unique Pastis with flavours from our home mountains. Legend tells that in the beginning, alpinists originally chiselled ice cubes straight from the glaciers, where the frozen form of water is its purest.
Léon Routin was a great rugby player. When the team from Chambery won the French National Rugby Championships in 1933, the entire city of Chambery celebrated, and a jubilant crowd gathered in front of the train station to welcome the victors. Léon Routin offered the players a keg of Vermouth painted in team colours. The rugby team henceforth bore the nickname, "Vermouthiers".
In 1998, concerned with preserving its historic know-how and reviving traditional methods of production, the Distillery recommissioned its old still, built in 1901, and which had remained inactive for more than 50 years.