Fourteen blooms—including chamomile, elderflower, marigolds, and rose geranium—lend their colour and aromatic qualities to this vermouth.

Also featured are ripe nectarines and peaches grown on a biodynamic farm on the outskirts of Melbourne, and two Australian wormwoods for bitterness. Every infusion happens throughout the year when each element is at its best, and blended with a Victorian Moscato.

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.