Dolin

The origins date back to the early 19th century: liquorist Joseph Chavasse began his activity in the early 1810s (the Maison's official timeline notes the first establishment in 1814 and the creation of the vermouth recipe in 1821). The business took the Dolin name when Louis‑Ferdinand Dolin took over production in the mid‑19th century; in 1919 ownership passed to the Sevez family, who preserved and developed the savoir‑faire. Today the Maison continues production in Chambéry under family management with a strong export vocation. (Historical sources show small variations in dates — some cite 1814, others 1815 or 1821 as key years for the start of the activity and the vermouth recipe.)

To value Alpine botanical heritage and artisanal know‑how: preserve historic recipes, work with selected botanicals and maintain local, controlled production. The Maison focuses on tradition, the quality of raw materials and the transmission of family know‑how.

Chambéry, Savoie (Savoie department), Auvergne‑Rhône‑Alpes region, France. Strong connection to the area's alpine plants.

Gold medal for vermouth at the World's Fair in Philadelphia (1876); silver medal at the World's Fair in Paris (1900).

For vermouths the Maison uses maceration of botanicals directly in a base wine (Ugni blanc). For liqueurs and some other products Dolin distils plant alcoholates in‑house using a copper still equipped with a rectifying column; the control of macerations, timing and proportions is described as central to their savoir‑faire.

Copper still with a rectifying column for the production of plant alcoholates; for vermouths, maceration of botanicals in wine (Ugni blanc) rather than using industrial infusions.