A delicious, bitter digestive liqueur, which uses a ten-year-old rosé made under flor with a base of Syrah. Driven by wormwood as the base botanical and supported by native botanicals such as muntries, riberries, desert limes and quangdongs, which were blended with the base wine for six months in old French oak. The final ingredient added to the mix was black truffles from the Yarra Valley that bring layers of earthiness to the glass.

(500ml)