Made using Moscato from a 30-year-old vineyard on the banks of the Murray in Rutherglen, ‘Fallen Quinces’ uses pineapple quinces, saffron, blood orange, bay leaf, dried jasmine flower, rhubarb root, Australian wormwood, and caramelised quince sugar. The vermouth is then left to age on burnt quinces.
From Carpano, home of the first ever vermouth, this highly sought-after red vermouth is made to an original recipe dating from 1786. Your Manhattans will never be the same again.
Infused with 19 botanicals and natural spirit on Trebbiano di Romagna wine base. Clear, pale yellow with a hint of green. Full nose of Mediterranean herbs, Sage, Marjoram and Oregano, with delicate aromas of Lemon Grass, Dog Rose and Iris. Crisp white wine, Pimento and Nutmeg palate with a subtle bitter citrus finish. Breezy, clear and super dry. Perfect for dry Gin Martini.
Infused with 38 botanicals, 10 of which are used for Amaro, and natural spirit on Trebbiano di Romagna wine base. Dark Imperial Amaranth red with a glint of caramel. A grand anatomy. Vanilla, Rhubarb, Juniper, toasted wood, Myrrh, Chiretta, Cloves, Cinnamon bark, dried Orange. Remarkably balanced with a bittersweet medicinal root finish. Perfect for Negroni and Manhattan.
A superior French dry vermouth. The white wine base is allowed to age in the open air during a year of oak maturation before flavouring and fortification. The blend is then aged for a further year before release.