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.
