From chef, aperitif enthusiast and co-owner of Embla, Dave Verheul, comes these seasonal vermouths that have taken Melbourne by storm. Made to celebrate each new season's bountiful harvest, producing vermouths that are focused on simpler flavour profiles rather than the heavily spiced styles traditional to Europe.

The Black Walnut vermouth exists in a deeper, more umami flavour spectrum, though the dark colour belies the freshness and higher citrus note. Aromatised and flavoured with unripe walnuts and their leaves, dried cumquat, chamomile and darkly roasted barley koji, the effect is unlike any other dark vermouth we've tried.