First produced in 1986, Noilly Prat Ambré is made in a similar way to Noilly Prat Blanc Original Dry but is richer and more full-bodied with the addition...
I‘m not sure if this one fits really well into the „dry“-category of vermouth because for me it tastes quite sweet. I think Noilly Prat Ambre could find a more suitable home in the SweetVermouth category. But somehow these rather new kind of Ambré or Ambrato vermouths don‘t fit into any of the old and wellknown categories to 100%. Perhaps worth to think about a new category of „Amber“ vermouth?
Anonymous