The Italian Antonio Benedetto Carpano (1751-1815) deserves the honor, in 1786 the wormwood invented and given the name later as a brand Punt e mes got known. The glory for the first dry vermouth, however, is due to the Frenchman Joseph Noilly. The aromather and herbal specialist produced in his fragrance laboratory in Marseille many fragrant drinks and liquids from absinthe until the eau de cologne. In 1813 he developed the recipe for a dry vermouth and began to produce it in small quantities. His son Louis Noilly (+1865) founded the Noilly company in Marseille in 1843 and, with the support of his son-in-law Claudius Prat (+1859), began marketing the vermouth around the world.
In 1850 storage warehouses in the small port town of Marseillan in southern France (Département Hérault ), where production has been going since then. Prat then became a partner in 1855 and the company now traded under the name Noilly Prat & Cie. After the death of the two partners, the widow Anne-Rosine Prat took over the management with the support of her two sons. From the 1870s, the drink conquered the markets in France and the United States. The company is managed today by the family offspring François Bonnardel. It is under the control of the Italian vermouth house Martini & Rossi,
Even today, this vermouth called "Original French Dry" is made according to the old recipe for success. The basis are two white wines from the south of France from the varieties Piquepoul Blanc and Clairette, The wines are initially stored for months in the cellars. They then mature for a year in used 600-liter open-air oak barrels and are exposed to wind and weather during this period, both the summer sun and the cold north winds in winter. This simulates the accompanying circumstances during months of transport on ships, which is already the case in Portuguese Madeira as positive for Aroma and colour had exposed. Only then will the wines become one Cuvée blended and slowly with an alcoholic extract of 20 secret herbs and spices from all five continents flavored,
Compared to an Italian vermouth, the Noilly Prat is darker and spicier. There are the dry versions Original French Dry and Extra Dry, the fine blanc and blush and the sweet Ambre. Noilly Prat is traditionally served neat and only slightly chilled (usually no ice cubes), but also as a popular ingredient for many cocktails used. For the famous Martini Cocktail according to classical recipe is preferred the Italian Martini- or just used a dry Noilly Prat wormwood.