Collection: AMARO

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 20%

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 its 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%

In the ongoing spirit of our ever rotating summer amaro releases, we are again venturing somewhere very different. This year we are releasing a Rabarbaro. A classic but niche amaro style focusing on the intense, dark and smokey flavours of slowly dried rhubarb roots.

We start by infusing fresh organic stalks and roots from a local farm, then layer in slowly dried rhubarb root, cacao husk, green coffee and saffron. Bitterness comes form a blend of wormwood and gentian root, balanced with Victorian moscato and aged in ex red wine French oak for two years before release.

ABV 22%

This unique amaro is a collaboration between Saison Aperitifs and the team at Brae Restaurant.

At its core is an infusion of multiple heirloom varieties of radicchio, grown on the restaurant’s farm, which has been organically and sustainably managed for more than a decade. Layers of heavily roasted koji, magnolia blossom, saffron and coriander seed bring depth and complexity. Built on a base of blended Victorian moscato, the amaro is bittered with gentian and matured in ex-shiraz and whisky co-ferment French oak.

Best enjoyed over ice with a splash of something sparkling, or stirred into a complex variation on a Negroni.

ABV 20%