2025 Spring Rhubarb
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.
- Fresh rhubarb from two growers, both named Jo, infused into a Moscato base with magnolia, lavender and violet.
- Bittered with two Australian wormwoods, then rested on roasted rhubarb and fresh lilac.
- Bright sourness from raw rhubarb, comfort from the cooked stalks; 17.5% alcohol.
- Style
- Vermouth
- Base
- moscato base wine
- Botanicals
- fresh rhubarb (two growers), magnolia, lavender, violet blossoms; roasted rhubarb and fresh lilac in ageing
- Bittering
- two Australian wormwoods
- Alc
- 17.5%
Tasting Notes
Vivid pink rhubarb leads, with magnolia, lavender, violet and fresh lilac in the aroma. The palate sets the bright sourness of raw rhubarb against the sweet, comforting depth of roasted stalks, much like stewed rhubarb. Two Australian wormwoods give a clean, bitter edge to a lively, juicy finish.
Distributed in Australia by Principal Wine.