The story begins in Turin, Italy in 1786 with herbalist Antonio Benedetto Carpano. Carpano invented the formula that gave birth to a new category of vermouth products by combining herbs and spices with muscat wine. Today, Carpano is an ingredient in many unique cocktails served in the most exclusive venues.

Carpano Dry is characterized by its dry taste, thanks to a lower sugar content than its peers. Carpano Dry is composed of Absinthe, cultivated in Italy from uncontaminated mountain areas and Dittamo Cretico and an herbaceous plant from the island of Crete.