Spring Rhubarb Vermouth

17.5% ABV / 750mL

Saison Aperitifs is a Melbourne-based small-batch aperitif producer founded by chef Dave Verheul, best known for his work at Embla. The range centres on vermouths and amari made from core seasonal ingredients and infused with botanicals that reflect the Australian seasons. Each expression starts with a base fortified wine (often Victorian moscato) and is built with foraged or locally grown elements, bittered with Australian wormwoods and aged using techniques drawn from Verheul’s culinary background. The resulting aperitifs lean fresher and lighter than many traditional European styles, with distinct, ingredient-driven flavour profiles that can be enjoyed neat, on ice, or in cocktails.

Spring Rhubarb Vermouth is a seasonal vermouth built on a Victorian moscato base wine that’s infused with fresh Australian rhubarb along with magnolia, lavender and violet blossoms, then bittered with two species of Australian wormwood. Before bottling, the blend rests on additional roasted rhubarb and fresh lilac flowers, giving it a bright, tart backbone with layered floral notes. Works well chilled, over ice or as a component in lighter, spritz-style cocktails.