Melbourne vermouth and vin amaro from chef Dave Verheul, each release built around one ingredient picked at its peak.
Saison is made in Melbourne on Victorian Moscato base wines, with Frontignac or Shiraz in some releases, bittered with Australian-grown wormwood. Each release starts with one core ingredient at its peak, such as rhubarb, quince, artichoke or green walnut.
Wild herbs, fruit and flowers are picked by hand or come from small growers, such as the two farmers named Jo who grow the Spring Rhubarb. Ageing runs from stainless steel to ex-whisky, ex-red wine and old Pinot Noir barrels, with a solera for the Red.
Chef and bitter drinks maker Dave Verheul founded Saison in early 2020; he is also chef-owner of Embla in Melbourne. Every ingredient is harvested and prepared by hand, with no essences.
Collaborations include an Amaro Tonic can with Mischief Brew and a radicchio amaro with Brae, made from radicchio grown on the restaurant's farm. The Red uses 22 botanicals and takes 24 months to make.