Saison - NV Black Walnut Vermouth variety_Garnacha In the cellar vinification is

In the cellar vinification is cold carbonic and semi carbonic maceration (approximately 30% juice) at 10-12 degrees with natural yeasts in large concrete vats

After fortification

less than 130 million years

Realising the merits of sherry cask ageing in whisky

some with very old vines

Saison - NV Black Walnut Vermouth variety_Garnacha In the cellar vinification isDave's black walnut release is made with organically grown unripe walnuts and their leaves, dried cumquat, chamomile and heavily roasted barley koji. What an absolute trip. As with all of his vermouths there is no caramel and nor spices added. It's balanced out using two kinds of Australian grown wormwood. Loves to be paired in a Negroni or just sipped as a digestif. Saison is small batch vermouth that highlights the beauty of the Australian seasons,