Saison Aperitifs Spring Rhubarb Vermouth
Saison Aperitifs Spring Rhubarb Vermouth
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Victoria / Australia
As with all Saison releases, Spring Rhubarb is simply stunning.
Fresh and not hunkered with caramelised sugars and dense spices like others in its category, the starting point is a blush Moscato blended with raw organic rhubarb, violets, lavender and early spring magnolias. It is then bittered using Aussie grown wormwood and aged with roasted rhubarb, lilac blossoms and coriander seed.
To serve, Dave recommends keeping it simple with a refreshing spritz with tonic. Garnish with citrus or something pretty.
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%
