Azaline Vermouth uses botanicals from the ancient Silk Road

The secret of happiness is variety, but the secret of variety, like the secret of all spices, is knowing when to use it and Azaline Vermouth certainly knew how. Azaline Vermouth is married with a variety of spices taking your taste buds on a journey of sweet, spice delights from the ancient Silk Road.

I was given on a courtesy basis a PR sample of Azaline Vermouth to try at home and wow I was highly impressed.

Azaline Vermouth

Within France since 1874 Gabriel Boudier, and his family have been making premium vermouth using botanicals from the ancient Silk Road, including saffron from Persia which is worth more in weight than gold.

Azaline name derives from the original Persian word for saffron Zarpaān. The drink is evocative of the tastes of the Silk Roads combing cardamom, cinnamon, saffron, prunes and orange.

Vermouth up your life

The first thing that struck me about Azaline Vermouth was the deep red Vermouth which can clearly be seen within the bottle. Then the striking blue label which it features a woman and birds.

Azaline Vermouth is 17% ABV and richly packed made from Pinot grapes, herbs, spices and saffron.

Upon opening and pouring I was hit by notes of the spices and upon sipping hits of herbs, spice, and fruity notes. Easy on the tongue and throat.

Apart from drinking this I also got a little creative and cooked with it making a lovely rich chicken casserole.

Azaline Vermouth Chicken Casserole

Azaline Vermouth Chicken Casserole


  • Oil
  • 8 chicken breasts, boneless
  • 1/2 tsp salt
  • 1/2 tsp fresh ground black pepper
  • 2 cups of sliced mushrooms
  • 1 cup frozen pearl onions
  • 1 tsp garlic chopped finely
  • 1 tbsp plain flour
  • 1 cup Azaline Vermouth
  • 1 cup peeled roasted chestnuts
  • 1 cup chicken broth
  • 1 tbsp chopped parsley
  • 1 tbsp chopped fresh tarragon
  • 1/4 cup dried cranberries


  1. Preheat the oven to 350C / 160C fan.
  2. Heat a large frying pan to medium-high with a little oil. Season the chicken with 1/4 teaspoon of salt and pepper. Add chicken to pan and cook for 2 minutes on each side or until lightly browned. Then place in oven for 25 minutes or until chicken is cooked.
  3. Meanwhile in a large frying pan over a medium-high heat. Coat with oil and add mushrooms, onions and garlic to pan. Add flour and cook for 2 minutes until flour is lightly browned, stirring constantly.
  4. Add 1 cup of vermouth to pan and boil for 30 seconds. Add chestnuts, chicken broth, parsley, tarragon, remaining salt and pepper and return to boil.
  5. Reduce heat and simmer until sauce is reduced by about half. Add cranberries to pan and cook for another 2 minutes.
  6. Take chicken out of oven, serve on plates and pour over sauce.

This resulted in a great tasting dish. Gave the chicken a nice rich, aromatic, and tangy taste.


Rating: 5 out of 5.

Azaline Vermouth did not disappoint with it’s rich redness and taste. Packed with spices, herbs and fruitiness this was a vermouth like no other.

So if you are looking for royalty of all vermouths then I highly recommend Azaline Vermouth. Great for drinking and cooking with.

Azaline Vermouth order now

Azaline Vermouth
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Azaline Saffron Vermouth, 75cl

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Thank you to Azaline for the sweet, rich aromatic vermouth. All views and opinions are my own honest view.

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