Perfect for: Negroni
Dave’s ‘black walnut’ release is made with organically grown unripe walnuts and their leaves, dried cumquat, chamomile and heavily roasted barley koji. As with all of his vermouths there is no caramel and nor spices added. It’s balanced out using two kinds of Australian grown wormwood. This special drops is aged on burnt quinces and is unfined and unfiltered.
If you’ve ever been to restaurant Embla, you’ve been amazed by both the wine list and the food. So be prepared to be wowed again. Owner and Head Chef, Dave Verheul (formerly Town Mouse) has ramped up production of his vermouth which was, before lockdown, only served in his restaurant. These seasonal, small-batched vermouths are delicious and well worth investigating before they are sold out.