Not already overworked enough with his full-time role as chef and co-owner of Melbourne?s Embla, Dave Verheul started making vermouth in his spare time. Initially made in tiny batches with seasonal botanicals to match with certain dishes on his menus, this project soon grew in popularity.  

There are many local vermouths out there, but few take their role in gastronomy as seriously as Saison, realised with the idea that vermouth can be brighter and fresher, built on singular, seasonal, ingredient-led flavour profiles. 

Already a modern cult classic and essential to any self-respecting almost-wine range, these vermouths are always a pleasure to drink for the short season that each release is around. 

700mL | 19%ABV