Collection: Products

This small batch aperitifs spritz is a collaboration between Saison Aperitifs & Mischief Brew.

This can captures the colour and flavour of organically grown blood oranges, with infusions of marigold, cumquat and oregano. With Victorian moscato as it's base it is bittered, barrel aged & blended with a bespoke tonic water to match.

Enjoy chilled poured over ice with a wedge of orange, sunny day optional.

ABV 7%

Whether enjoyed as a wintery fireside sipper or served as part of your favourite amaro-based cocktail, you’ll find this bold take on artichoke amaro smooth, complex, herbaceous, and—if we may say so—pretty goddamn perfect. It’s a little hard to put your finger on but very handy to have nearby whatever the occasion.
 
A truckload of organic globe artichoke, which we infuse alongside wild-picked holy thistle, drives most of the depth. It’s an intense, vegetal, sweet/savoury base accentuated with touches of cascara and meyer lemon. The addition of lavender warms and binds, with the whole mix blended in Victorian moscato and aged in French oak barrels for nine months before bottling.
 
A decent slug neat, on ice with a splash of tonic, or served up in a paper plane, Artichoke Vin Amaro will do the trick.
 
ABV 22%

Botanical like an overgrown garden on a summer's morning—you can almost hear the bees. This amaro starts verdant and green, shifts into flowery notes, and ends somewhere deep, and bitter; equally satisfying whether enjoyed spritzed or neat.

Early summer blackcurrant leaves, their wood, wild picked elderflowers, jasmine and meyer lemon and green coffee. It’s sweetened with organic sugar and bittered with fresh wormwood and gentian. Victorian frontignac serves as the base wine and is aged prior to bottling.
 
ABV 22%

SLIP, SLOP, SLAPS - DRINK BITTER

Layers of fresh and wood-roasted pineapple quinces, a criminally underused fruit in our opinion, give this unique vermouth its brightness and depth—picture a clear afternoon in Winter with the shadows getting long. Add to that the smoky honey tones of saffron, herbaceous bay leaf, and dried blood orange, bringing balance and supporting notes to the quince.
 
This vermouth is produced in an extended ageing style with a portion aged from years before in old pinot noir barrels, which compliments the freshness of the new make with some depth of age. Nearly 18 months in the making, Fallen Quinces has the unique complexity of a single ingredient negroni that’s also great in spritzers and other cocktails.
 
ABV 16%

Red is our Australian take on an Italian rosso, the classic vermouth anchoring so many of our go-to cocktails. It’s hand built with obsessive levels of care using 22 distinct botanicals including vanilla, saffron, rose, caramelised blood orange and licorice, infused and blended with moscato and shiraz.
 
Twenty four months in the making, Red is made in a solera style and the result is fruit and spice forward with light aged caramel notes—bold enough to stand up in a negroni or americano, with enough complexity and depth to drink on its own.
 
It’s bloody bellissimo, even if we do say so ourselves.
 
ABV 16.5%

FOR WHEN IT'S COLD, BUT NOT THAT COLD

FOR WHEN IT'S HOT, LIKE REAL HOT

YOUR NEW FAVOURITE HOODIE

Two different farmers (both named Jo) grow the aforementioned rhubarb, which brings a pink and vibrant punch to this spring-loaded release. It’s infused fresh into a moscato base wine, along with magnolia, lavender, and violet blossoms. It’s then bittered using two Australian wormwoods and aged resting on even more rhubarb, roasted this time, and fresh lilac flowers.
 
The infusions of raw rhubarb bring a bright sourness, while the cooked stalks bring that sweet and comforting familiarity. We grew up on mum’s stewed rhubarb. This is that, just with booze.
 
ABV 17.5%

ABV 17%