Saison's latest seasonal release "Fallen Quinces" captures the flavours or rhubarb root, dried jasmine, smoked blood orange zest and lots of saffron, which Verheul then aged on a batch of quinces that he had burnt in the kiln-hot wood oven at Embla, imparting another layer of bitterness on top of two types of wormwood. The wine is blended with botanical extracts in high quality South Australian grape spirit, balanced with a small amount of organic sugar. It is unfined and unfiltered. The result is a complex & incredibly delicious sweet vermouth that is a stand-out in the Australian vermouth category.
Enjoy in a Spritz or a white 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.”