VERMOUTH IS A COMBINATION OF WINE, WORMWOOD AND VARIOUS BOTANICALS, WHICH THROUGH THE AGES HAS BEEN USED FOR REASONS BOTH MEDICINAL AND MAGICAL. A VITAL COCKTAIL COMPONENT AS WELL AS INHERENTLY DRINKABLE ON ITS OWN, VERMOUTH IS AN UNCHALLENGED STAPLE.

ROSELLE BITTER

22% ALC./VOL

Roselle is the common name for Hibiscus Sabdariffa. It has a bright red calyx which adds colour and flavour along with 23 other botanicals including Australian natives – strawberry gum, Tasmanian pepperberry and salt bush. Its important bitterness comes from various roots, in particular gentian from Aubrac in the Centre of France. The wine base is from Heathcote grapes fermented as rosé, which is fortified with the unique blend of botanical tinctures . The residual sugar, from grapes only, is around 100 g/l, indicating a more Aperitivo style but it is very well suited as a Bitter, to the growing category of low sugar/low alcohol cocktail.

BASE WINE

Rosé

KEY BOTANICALS

Strawberry gum, Tasmanian pepperberry and salt bush

750mL

MAiDENii
DRY VERMOUTH

19% ALC./VOL

Designed with the classic Martini in mind.
Stir 1 part Maidenii Dry Vermouth with 3 parts gin of your choosing. Strain into a cocktail glass and garnish with an orange twist.

BASE WINE

Viognier

KEY BOTANICALS

Wormwood, strawberry gum, wattle seed, river mint, sea parsley, lime leaf, nigella seed, Japanese gentian root.

50mL / 375mL / 750mL / 1500mL Unfiltered

QUINQUINA

MAiDENii KINA

17.5% ALC./VOL

Our tonic wine feels equally at home in cocktails such as a Corpse Reviver #2 as it does with a splash of soda and fresh citrus in a highball.

BASE WINE

Viognier

KEY BOTANICALS

Cinchona bark, lemon gum, finger lime, Victorian green tea

50mL / 750mL / 1500mL Unfiltered

MAiDENii
CLASSIC VERMOUTH

16% ALC./VOL

Pour a large measure of chilled Maidenii Classic Vermouth into a wine glass. Garnish with an orange wedge to enhance citrus notes.

BASE WINE

Syrah

KEY BOTANICALS

Strawberry gum, wattle seed, river mint, sea parsley, orange zest, bay leaf, gentian root.

50mL / 375mL / 750mL / 1500mL Unfiltered

MAiDENii
SWEET VERMOUTH

16% ALC./VOL

Designed with the classic Negroni in mind. Build equal parts Maidenii Sweet Vermouth, Campari and a gin of your choosing over ice in a rocks glass. Garnish with an orange twist.

BASE WINE

Cabernet Sauvignon

KEY BOTANICALS

Strawberry gum, wattle seed, river mint, sea parsley, grapefruit zest, mace, angelica root.

50mL / 375mL / 750mL 

VIN AMER

MAiDENii NOCTURNE

Vin Amer is certainly a versatile cocktail ingredient where a bitter wine or liqueur is called for, but Maidenii Nocturne Vin Amer really comes into its own when simply enjoyed chilled in a wine glass.

BASE WINE

Mature wines from Central Victoria

KEY BOTANICALS

Wormwood, quandong, desert lime, muntrie, riberrie, black truffle

500mL

THE BOOK OF VERMOUTH

A BARTENDER AND A WINEMAKER CELEBRATE THE WORLD’S GREATEST APERITIF

With over 100 classic and modern cocktail recipes, The Book of Vermouth explores every aspect of the drink and shows just how much you can do with it, on top of a delicious Martini or Negroni.

An introductory section offers a comprehensive guide to the essentials of vermouth, including the grape varieties, production, botanicals and wormwood (the key ingredient in making the drink). The main part of the book is dedicated to the many different ways to serve, drink and store vermouth. With chapters on Vermouth Neat, Vermouth in Spring, Vermouth in Summer, Vermouth in Autumn and Vermouth in Winter, as well as Bitter Edge of Vermouth, Stirred & Up, Vermouth Party and After Dinner, the book provides recipe ideas for enjoying it on every conceivable occasion.

Vermouth is increasingly used in cooking and there are seasonal food recipes peppered throughout from chefs such as Kylie Kwong, Ben Shewry and Andreas Papadakis (Tipo 00).

Winemaker Gilles Lapalus and bartender Shaun Byrne are your expert guides to this most fashionable of drinks, this book is the must-have new release in alcohol books.

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