2021 Fallen Quinces Vermouth
"For our 2021 Fallen Quinces release I have again used beautiful organic pineapple quinces grown near Seymour north of Melbourne, as well as saffron, bay leaf, blood orange and two species of Australian wormwood grown for us on a friend’s biodynamic farm down the peninsula. Aged again on burnt quinces to develop an added layer of bitter complexity. This vermouth is best served solo over ice with citrus, hard herbs or with a little soda or bitter grapefruit juice." – Dave Verheul
Saison is a small batch, handmade vermouth that celebrates the bounty of each season. It's crafted in Melbourne by chef-turned-aperitif-nerd Dave Verheul, born from the idea that new Australian vermouth could be focused on fresher, seasonal, singular ingredient-led flavour profiles – rather than the traditional heavily spice and caramel driven palate of many European producers. Dave's sweet vermouth is made using Moscato from a 30-year-old family run vineyard on the banks of the Murray River in Central Victoria, managed organically (not certified). 'Fallen Quinces' is really special stuff. Really really special. Serve over ice with a slice of citrus and a sprig of rosemary.