This small-batch handmade Saison Vermouth comes from chef turned aperitif nerd, Dave Verheul (aka the head chef at iconic Melbourne restaurant, Embla!) Made using Moscato from a 30-year-old vineyard on the banks of the Murray in Rutherglen, this uses pineapple quinces, saffron, blood orange, bay leaf, dried jasmine flower, rhubarb root, Australian wormwood, and caramelised quince sugar (& aged on burnt quinces for good measure). Unfined & unfiltered, this is complex and delicious, and goes beautifully served over ice with a slice of citrus and even a sprig of rosemary.

(750ml)

19% ABV