We have been quietly making this unique vermouth for the past two summers and putting it down to age in ex-whisky french oak barrels, now it’s finally time to release it out into the world.

We have again started with organic Victorian unripe walnuts and leaves. Layered in infusions of cumquat, bay leaf and roasted barley koji amongst other things. Blended with Victorian moscato and bittered with Australian wormwoods. Finally it is aged in ex-whisky French oak for up to 18 months before bottling.

- Saison