Maidenii Vermouth is a story of old world meets new, in a vermouth that is the product of a collaboration between French winemaker Gilles Lapalus and renowned Australian bartender, Shaun Byrne.
Maidenii Vermouth – Photo © Cocktails & Bars
Originally from France, Gilles Lapalus is the winemaker at Sutton Grange Winery in Victoria and along with Shaun Byrne, previously at the Gin Palace in Melbourne, they have developed a range of vermouths using native and imported botanicals.
Thirty four botanicals go into making Maidenii Vermouth, twelve of which are native Australian. The composition remains a secret but you’ll find strawberry gum, wattle seed, sea parsley and river mint among the native ingredients. Wormwood and wine, being the vital components that go into making vermouth are sourced from Victoria.
The vermouth is named after Joseph Maiden, a pioneer in cataloguing Australian botany and its medical and gastronomical qualities. The vermouth is pronounced maiden-eye not maiden-knee with a French slant as we originally thought.
You’ll find three vermouths in the range and what sets Maidenii apart is that they use different grape varieties for each style.
Maidenii Classic
Maidenii Classic (16% ABV) has a base of Shiraz from Central Victoria with prominent botanicals that include orange zest, bay leaf and gentian root. Pale red in colour, it has delicate aromas of citrus along with a semi dry base. Enjoy it aperitif style, such as in the Maidenii Classic Signature Serve, neat over ice with a slice of orange. It goes equally well in a spritzer, topped with soda water and an orange wedge.
Maidenii Sweet
With cabernet as its base wine, Maidenii Sweet (16% ABV) uses grapefruit, mace and angelica root in its botanical make up. Deep red in colour, it has aromas of spice mainly nutmeg with citrus and dark berries on the palate. Maidenii Sweet lends itself well to the classic 1:1:1 Negroni made with your favourite gin.
Maidenii Dry Vermouth
Designed with the Martini in mind, Maidenii Dry Vermouth (16% ABV) is made with viognier along with yarrow, nigella and Japanese gentian. Pale straw in colour, the herbal and floral notes interplay with the fruit and deliver a dry style of vermouth perfect in a dry Martini.
This article was originally published on July 10, 2015 on our sister website Gourmantic.
