How great is it to see passionate, talented people, undertaking new projects that truly fit them to a T? Case in point, Dave Verheul (who you may know as the head chef at Embla restaurant), whose branched out into the Vermouth game! Using Moscato from Rutherglen as the base wine, this uses osmanthus flower, rhubarb root, dried jasmine blossoms, elderflowers, wormwood, peaches, and apricots. So complex, so refreshing.

(750ml)