Collection: VERMOUTH

Fourteen blooms—including chamomile, elderflower, marigolds, and rose geranium—lend their colour and aromatic qualities to this vermouth. It’s our humble stab at capturing the fleeting feeling of a warm day in summer.
 
Also featured are ripe nectarines and peaches grown on a biodynamic farm on the outskirts of Melbourne, and two Australian wormwoods for bitterness. Every infusion happens throughout the year when each element is at its best, and blended with a Victorian moscato which to us tastes a bit like sunshine.
 
The thing about flowers is they come and go so quickly. Here’s a bunch you can enjoy long after the moment has faded.

ABV 16.5%

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%

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.
 
Twelve 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%