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while also celebrating the grape variety's rich history and pedigree
whether neat or in cocktails
The second in the trilogy
resulting in a smooth
Saison Fallen Quinces Vermouth 700mL Scallywag while also celebrating the grapeNot 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
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