We can’t think of a better way to enjoy Rhubarb, especially with the lifted aromatics of fresh magnolia, lavender, violets and lilac in the mix. It sits about medium in sweetness, and organic moscato makes up the base wine. Forget preserves, this is hands down the best way to capture seasonality.

So true to its botanicals, and not weighed down by heavy spice, we enjoy this neat from the fridge, or with a little ice and a splash of soda. But equally, it's a beautifully aromatic addition to the latest cocktail you’re playing around with at home.

Dave Verheul of Saison, is leading the modern vermouth movement in Australia. A kiwi, and the former chef of iconic Wellington restaurant Matterhorn, he now owns Melbourne wine bar, Embla (a trip to Melbourne is not complete without a visit).  Saison Vermouths move with the seasons - no two vintages are the same.  Singular fruit flavours and uncommon Australian herbs are a focus. Both the botanicals and base wine are sourced from biodynamic and organic farms in Victoria.