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eas

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  • Interests
    Yodeling, collecting pine cones, freight forwarding, nightime monster stories, stirring Manhattans
  • Location
    Haus Alpenz

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krill

krill (3/123)

  1. Ha! You'd feel better after I lose some of this upper-midwest insulation! The new NP is quite nice on the rocks, perhaps better than the old served as such. I think what's lost is that the new NP is different and deserves consideration for it's unique Marseilles style instead of trying to fit it for drinks designed for the classic French pale dry.
  2. Make no mistake, the "new" Noilly Prat was intended as a measure of efficiency and a determined market shift: to consolidate and eliminate a costly ancillary production for the US only (in place since the '50s to replicate the other clear dry French Vermouths) and to focus on a US market now friendlier to sweeter and woody wines. Take a look at the Grey Goose recipe on the back of the bottle for an indication. There's a misperception that French Vermouth = Noilly Prat, when it's always been a brand, a historically a style known as Marseilles that others also made (semi-dry, woody, madeira like finish); most other French producers focused on the clear varieties, Blanc and Dry, the latter of which grew especially popular in export in the early 20th century, and NP got on the bandwagon in the 1950s. For those wondering, the new NP is about 4% sugar, vs. 3% on the old and with other French Dry Vermouth. In the wake of the press backlash, Bacardi-Martini's PR made a strong call to prior NP sponsored and other Bacardi-Martini sponsored to speak up and stand behind the product. Most tried to retrofit the Marseilles style to Pale/Dry applications, when you'd hope they'd focus on unique applications for this unique style. Telling us to simply use less new NP vermouth than before so we can stay brand loyal (and raise our pour costs) is not helpful. The stuff is tasty and great for cooking, but needs different drink recipes. IMHO the new bottle is kinda cool.
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