The new edition of Cocchi Savoy Dry Vermouth di Torino has been finally released.

This much anticipated vermouth has been created in partnership with the current team of the legendary American Bar @ The Savoy in London – specifically Bar Manager Andrea di Chiara and Head Bartender Angelo Sparvoli. The Cocchi team and the American Bar team developed together a unique and versatile product, characterized by a uniquely savory and aromatic profile.

Following the success of the first two editions, the Cocchi Savoy Dry Vermouth di Torino is now available in limited quantities (only 2,000 bottles) and can be enjoyed exclusively at The Savoy. This latest edition reaffirms the excellence of Piedmont and the tradition of great international cocktail artistry.

During this “Dry January”, Cocchi Savoy Dry Vermouth di Torino starred in the Dry Highball (Cocchi Savoy Dry Vermouth di Torino, elderflower liqueur, rosolio, banana, elderflower & blood orange tonic), featured on the American Bar’s limited edition menu exclusively for January. This cocktail was designed to showcase the complexity and savory profile of Cocchi’s vermouth.

Distinctive features of the third edition

Cocchi Savoy Dry Vermouth di Torino is distinguished as a Vermouth di Torino Superiore (VdT Superiore), featuring over 50% Piedmontese wine, including Chardonnay from calcareous soils in Monferrato and Cortese, known for its freshness and acidity. The result is a product with a pronounced mineral character, ideal for contemporary mixology.

The carefully selected primary botanicals include:

• Citron and mandarin, delivering lively citrus notes.
• Sage and galangal, for a uniquely aromatic complexity.
• Wormwood, mint, gentian, bergamot, and rhubarb, which balance the aromatic profile in continuity with the first two editions of Savoy Dry Vermouth.

With an alcohol content of 17% vol., the Savoy Dry offers a bold personality, standing apart from Cocchi’s traditional Extra Dry.

A story of collaboration and quality

“The artisanal care of Cocchi, combined with the vision of bartenders, has given life to a vermouth crafted for the finest contemporary cocktails while maintaining the elegance of enjoying it neat” commented Giorgio Bava, Cocchi’s export manager for the UK market.
“In 2014, Giulio Cocchi collaborated with Erik Lorincz (then Head Bartender of the American Bar) and Declan McGurk (Bar Manager) to create a unique product intertwining Italian winemaking and botanical expertise with the mixing knowledge of the Savoy’s bar team. This first edition was followed by a second, refined version developed with the contributions of Maxim Schulte (The American Bar) and Elon Soddu (The Beaufort Bar) during technical and sensory tasting sessions held both at Cocchi’s winery in Cocconato and in their bars in London”.

The Savoy Dry thus joins Cocchi’s collection of limited-edition products, marking another milestone in the history of the Cocconato-based company.