Black Walnut Vermouth takes a little longer than expected to age, but that extra time has resulted in a vermouth with an incredibly long and complex bitterness. Reminiscent of a love child between a bay leaf, walnut and wormwood bush. The Black Walnut uses organically grown unripe walnuts and their leaves, dried cumquat, chamomile and heavily roasted barley koji. As with all of the Saison vermouths there is no caramel and no spice added and once again this vermouth is balanced out using two kinds of Australian grown wormwood.
Enjoy in a Spritz or a Negroni, simply neat or over ice with a lemon twist.
Store in the fridge after opening.
Vermouth has been a longtime obsession for Embla chef Dave Verheul. He has been serving his own small-batch, seasonal vermouths at Lesa (Embla's more serious upstairs sibling) for more than two years, but says the extra time during lockdown finally gave him the kick he needed to release his batches commercially.
“We make new Australian vermouth. We focus on flavours of fruit and uncommon herbs. They move with the seasons, and no two vintages will be exactly the same. Saison was conceived from the idea that vermouth could be focused on fresher, seasonal, singular ingredient-led flavour profiles, rather than the traditional heavily spice and caramel-driven palette of many European producers.”