Layers of fresh and wood-roasted pineapple quinces give this unique vermouth its brightness and depth. Add to that the smoky honey tones of saffron, herbaceous bay leaf, and dried blood orange.

This vermouth is produced in an extended ageing style with a portion aged from years before in old Pinot Noir barrels. Nearly 18 months in the making, Fallen Quinces has the unique complexity of a single ingredient Negroni that’s also great in spritzers and other cocktails.

Founded in early 2020 by chef and bitter drinks guy Dave Verheul on the notion that vermouth and amaro could be brighter, fresher, more singular in flavour. Their name is Saison because they capture favourite seasonal moments and bottle them.

Every aperitif they make starts with a core ingredient picked at its peak. Seasonal notes are added to enhance, not obscure. They take foraged wild herbs; fruit and flowers from small-scale growers; and multiple Australian varieties of the required herb wormwood, drawing the best out of them using techniques learned from decades spent in restaurant kitchens.