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.