“After the devastating start to the year where we lost our vermouthery in the Harcourt bushfires, each little win like this helps us keep on keeping on and drive us to make more vermouth for Australia (and the world!).
“Our vermouths have always been designed to be enjoyed both by itself and in cocktails, this versatility is not only desirable by the consumer, but also encourages them to try vermouth in a different light, those who used to enjoy vermouth solely in cocktails are now pouring it over ice or even having it neat.” - Shaun Byrne, co-founder Maidenii.
About
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. When Maidenii was conceived, there was no Australian Vermouth on the market. Shaun and Gilles wanted to fill this niche to showcase Australia’s unique native botanicals. Their Vermouth uses fresh wine to make a vibrant product distinct from others. Over the last few years, Maidenii has grown from a boutique product available to the lucky patrons at select bars into an awarded and sought after premium spirit distributed both in the new world and the old.
Maidenii is concocted using over 34 botanical, 12 of them native. Each style of Maidenii has its own signature blend of botanicals that have been chosen to best complement the wine base and each other. 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. Shaun and Gilles wanted to showcase Australia's unique native botanicals. Their Vermouth uses fresh wine to make a vibrant product distinct from others.
Latest Releases
Yuzu Vermouth
Base Wine: Fiano from Central Victoria
Key Botanicals: Yuzu zest, finger lime, salmon gum flower, chestnut flower
Serving Suggestion: Y U Z U BAMBOO
Combine 1 part Maidenii Yuzu Vermouth with 1 part dry Sherry (or apera) in a glass with ice. Gently stir and finish with a dash or two of either orange or yuzu bitters
19%
Kina Quinquina
Base Wine: Viognier from Central Victoria
Key Botanicals: Wormwood, cinchona bark, lemon gum, finger lime & victorian green tea.
Serving Suggestion: K I N A S P R I T Z
Pour 4 parts Kina, 1 part dry gin, 1/2 part orange curacao and 2 parts soda over ice. Garnish with a lemon wedge to enhance citrus notes.
17.5%
Classic Vermouth
Base Wine: Syrah from Central Victoria
Key Botanicals: Wormwood, strawberry gum, wattle seed, river mint, sea parsley, orange zest, bay leaf & gentian root.
Serving Suggestion: C L A S S I C S P R I T Z
Pour an equal measure of Maidenii Classic Vermouth and soda over ice. Garnish with an orange wedge to enhance citrus notes.
16.5%
Dry Vermouth
Base Wine: Viognier and Arinto from Central Victoria
Key Botanicals: Wormwood, strawberry gum, wattle seed, river mint, sea parsley, lime leaf, nigella seed & japanese gentian.
Serving Suggestion: MART I N I
Stir 1 part of Maidenii Dry, Vermouth with 3 parts dry gin of your choosing. Strain into a cocktail glass and garnish with an orange twist.
19%
Sweet Vermouth
Base Wine: Cabernet Sauvignon from Central Victoria
Key Botanicals: Wormwood, strawberry gum, wattle seed, river mint, sea parsley, red grapefruit, mace & angelica root.
Serving Suggestion: NEGRO N I
Build equal parts Maidenii Sweet Vermouth, Maidenii Roselle Bitter & a dry gin of your choosing over ice. Garnish with an orange twist.
16.5%
Roselle Bitter
Base Wine: Syrah from Central Victoria
Key Botanicals: Wormwood, rosella (Hibiscus sabdariffa), gentian root, rhubarb root, seville orange, pepperberry, muntrie.
Serving Suggestion: RO S E L L E & S O D A
Pour equal parts Maidenii Roselle Bitter & soda water over ice in tall glass. Finish with an orange wedge & drink as an aperitivo.
22%