We describe this as a ‘herbal, bittersweet amber vermouth’. Stylistically it sits between herbal Spanish Vermouth and a cinchona-heavy aperitif like Cocchi Americano however we also think it’s ultimately a quintessentially Aotearoan vermouth.

It’s made with a base wine of 4-year-old Hawkes Bay Chardonnay and 6-year-old Hawkes Bay Sauvignon Blanc which was fortified with a combination of grape spirit and botanical spirit distilled at Juno. It is then infused with a range of botanicals including wormwood, lemon, kawakawa, chamomile, cinchona bark, elderflower, borage, dill and fennel before being sweetened with honey and vintage sweet wines. Like all our vermouths going forward, it was made in barrel with as many locally grown botanicals as possible.

Enjoy over ice, in a spritz or in a long drink with tonic.