ABOUT SAISON APERITIFS
This is the about page of Saison Aperitifs, a seasonal small-batch aperitifs company from Melbourne Australia.
We were founded in early 2020 by chef and bitter drinks guy Dave Verheul on the notion that vermouth and amaro could be brighter, fresher, more singular in flavour. Our name is Saison because we capture our favourite seasonal moments and bottle them.
Every aperitif we make starts with a core ingredient picked at its peak. Seasonal notes are added to enhance, not obscure. We take foraged wild herbs; fruit and flowers from small-scale growers; and multiple Australian varieties of the required herb wormwood, drawing the best out of them using techniques learned from decades spent in restaurant kitchens. But while we’re very particular about making unique and considered aperitifs our way, how you choose to enjoy them is totally up to you.
Drink bitter. Enjoy responsibly.
ABOUT DAVE
Dave Verheul is the chef-owner at Embla, a celebrated wine bar in Melbourne that’s home to the gigantic woodfired oven that lots of Saison ingredients are put through. His approach to food, developed in kitchens around the world, prioritises simple things grown by the best and prepared with care. His approach to making aperitifs is no different.