How Long Does Vermouth Last?
January 21, 2009
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Reader Evan asks (in a nutshell): Does vermouth go bad?
Grab that bottle of vermouth that’s been sitting open in your liquor cabinet for a year and take a sip. Yeah, it goes bad. Real bad. Vermouth is basically just wine, after all.
But how long does it last after you open it? Conventional wisdom is all over the map, so I put the question to the experts at Noilly Prat. Their answer: After opening a bottle of vermouth it should be stored in the fridge, where it will keep for about three months.
There ya go. Here’s an idea: Replace your vermouth whenever you replace your fridge deodorizers.
I refrigerate all my vermouth, tequila, mezcal, port, sherry, and mixers. I also keep my vodka and gin in the freezer, just to have it icy cold when making martinis.
Do you have room for food in there? BTW there is no need to keep higher-proof spirits like tequila refrigerated (they never go “bad”)… unless you just like to keep them cold.
I’m (mostly) with Blair. I keep my gin and vodka in the freezer, so there’s no need to shake them in ice to make martinis. I keep lower proof liquers and cordials in the refrigerator (e.g. St. Germain and Cherry Heering).
Traditionally, youre actually never supposed to shake martinis. They’re a stirred drink (all of the ingredients are booze, therefore – stir). Secondly, stirring the gin with ice helps to dilute the drink and incorporate it more with the other ingredients. (Yes, it is meant to be diluted just a tad). Dont freeze your gin or vodka please!!
I own a small dorm sized fridge which is dedicated to cocktail ingredients. The only “food” items are cocktail onions, horseradish (for bloody marys), and any herbs (mint, borage, thyme, etc.)
Also forgot to mention I keep things like X-Rated and Hpnotiq in there too. They tend to ferment once opened.
Unless you drink them straight, keeping vodka or gin in the freezer makes no sense. Stirred or shaken, a civilized martinis needs the water absorbed from the ice in the shaker and if the liquor is already at freezing temperatures you will not achieve the necessary dilution. I’ve found that one hundred stirs using room temperature gin is perfect for a 6 to 1 martini.
I’m looking forward to the new Noilly Prat although I’ve been more than happy with the old formula for 50 years. Never tried the Lillet.
The new Noilly Prat is a sweet formula. I highly recommend Vya X-Dry for your martinis. Dolin Rouge is a good red.
How long will an UN-OPENED bottle of Martini & Rossi Extra Dry Vermouth last. I know there probably isn’t any defining answer but I’d love some best guesses. Thanks
this small bottle of Martini Rossi Asti belongs to my 85yr old mum, she has had it in her fridge for years, yes, years. it has never been opened, but she has now remembered it and would like to drink it, will it still be safe for her to have, thanks
Anon – It will almost certainly be safe but will probably not taste very good. Splurge on the 5 bucks for a new bottle for Mum.
Perhaps you can answer my question. I have some decades-old bottles of Dubonnet blanc that were until recently unopened. It makes *awesome* martinis. It also tastes very little like new Dubonnet blanc. What gives?
How long can dubonnetbe saved prior to oopening
I HAVE AN UNOPENED BOTTLE OF NOILLY PRAT VERMOUTH THAT HAS BEEN STORED IN A CABINET FOR ABOUT 20 YEARS AT AROUND 65F. IS IT STILL GOOD? IF I OPEN IT NOW WILL THE TASTE HAVE BEEN AFFECTED?
It will have almost certainly gone bad by now. I would open it just for kicks though, but prepare for the worst.
I have a bottle of Martini and Rossi vermouthe from 1975 [inherited from a friend]; it has never been opened – is it still good to drink?
Undoubtedly not.
I HAVE A BOTTLE OF 1963 MARTINI AND ROSSI DRY VERMOUTH! IT IS UNOPENED AS FAR AS I CAN TELL (SOMEBODY MAY HAVE OPENED IT AT SOME POINT AND HAD A LITTLE SIP). CAN I DRINK IT? WILL IT BE GOOD/BAD/DEADLY? THANK YOU (SORRY ABOUT THE ALL CAPS MY CAPSLOCK BUTTON IS BROKEN)
Almost certainly completely undrinkable (though likely harmless).
ha ha ha I have a bottle that is at least 50 years old. Thanks for giving me the courage to chuck it!
Hi !
I have three bottles of unopened MARTINI AND ROSSI DRY VERMOUTH from an office bond -themed party two years ago. Any chance we can still use it?
Thanks!
Martini and Rossi is pretty cheap stuff, no matter the age of the bottle. It isn’t meant to age like a fine vintage port. Toss it if it’s been sitting around awhile and spring a few extra bones for a better quality vermouth – Noilly Prat, Vya, Dolin, just to name a few. Your Martinis and Manhattans will thank you.
I have a bottle my mom gave me 20 years ago that has never been opened do you think it could still be good if [email protected]
I doubt it, but please give it a try and let us know!
I’ve just found a bottle of Martini Rosso in the back of a drinks cabinet in my late mother’s house. It’s the old fashioned label with the triumphant female figure seated amidst flags and medals. Reckon there’s about a third of the vermouth left. Just made myself a gin martini with a splash of it. Tastes absolutely lovely. Reckon that bottle’s well over twenty years old tho’ it has a barcode
How long will dry Vermouth keep after opening. It will only be used in cooking
The same advice in this article applies whether you are drinking the wine or cooking with it.
Hmm. Yea dirty martinis are my go to. My bottle of noilly has been on the shelf for over a year, and is half full. Granted, when I mix with gin, I hardly use a splash, but last night having run out of beefeater, I mixed a straight up dry martini with vodka instead (using far more vermouth) and suffered no ill side effects. I’ve even sipped dry vermouth straight many times after just as long. So..?
When vermouth goes bad it doesn’t kill you, it just tastes awful.
Our ancient bottle of Martini & Rossi Martini Extra Dry, Vermouth Vino, clearly states that it is “Not less than 30% proof spirit”. Having used the last drop in a risotto I’ve found it impossible to replace as the equivalent strength does not exist now, nor can I find anything on the internet about the recipe having changed.