If you've ever been to restaurant Embla, you've been amazed by both the wine list and the food. So be prepared to be wowed again. Owner and Head Chef, Dave Verheul (formerly Town Mouse) has ramped up production of his vermouth which was, before lockdown, only served in his restaurant.
These seasonal, small-batched vermouths are delicious and well worth investigating before they are sold out. Light, refreshing and best served chilled with one large ice cube in a wine glass, we reckon!
This is for batch #4 of Fallen Quinces - Made from organic Muscat grapes, this uses pineapple quinces, saffron, blood orange, bay leaf, dried jasmine flower, rhubarb root, Australian wormwood, and caramelised quince sugar. These infusions are blended into the wine with two organic Australian wormwoods and then left to aged on charred quince (to clarify). Unfiltered, unfined, vegan.