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Saison Aperitifs

@saisonaperitifs

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Aperitivo made the long way, obsessively crafted from peak-season ingredients by people who refuse to take shortcuts. Drink what a bitter could be.

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The easy road would be to order boxes of dried citrus, conveniently cut into manageable pieces and delivered to our distillery door year-round. We take the long road, on purpose.

Each Victorian citrus season, we lock down hundreds of kilos of cumquats, chinotto, Meyer lemons and all kinds of oranges. Every fruit is cut, then dried over wood fire or added to different infusions.

We preserve enough fruit to last the year and it also sits as the base of our Red Vermouth, an Aussie take on the Italian rosso. by @saisonaperitifs

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6 days ago

We’ve finally caught our breath after running our first bar for @sydneycontemporary’s tenth anniversary. Loads of great chats, bitter drinks and plenty of new Sydney friends. It was one hell of a week. A big thank you to everyone who came by! by @saisonaperitifs

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12 days ago

How we make it vs how you drink it.

You drink it, straight over ice. The perfect one drink, drink.

How we make it, well, that’s a little more involved.. by @saisonaperitifs

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19 days ago

Five days in NZ, and a whole lot of great drinks.

Events, masterclasses, packed rooms and plenty of glasses getting poured. A good few days of drinking, talking and sharing all things Saison.

Big thanks to everyone who pulled up, had a drink and made it a good one.

Chur, NZ. by @saisonaperitifs

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a month ago

Look closely. That’s four cardamom drops into a massive tank of juice. No chemical trickery, no lab-engineered extracts. Just cardamom pods. From a plant. Rare herbs, hand-foraged flowers, fruit from local organic farms, and intentionally very little spice. In our opinion four drops is enough to add warmth and aroma to a thousand litres, without bringing a sledgehammer to the palette. When we tell you we don’t use a lot of spice, this is exactly what we mean. by @saisonaperitifs

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a month ago

We named our late winter release after the moment ripe quinces fall from the tree, a small reminder that nature knows when best to let go. taken in Melbourne, Victoria, Australia by @saisonaperitifs

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a month ago

Sydney Contemporary opens today and with it, our first-ever Saison bar!

To mark the occasion we’ve partnered with four of Australia’s most distinctive artists @ramesh__mario @wecallthisatree @michaelzavros and @rekorennie, each lending their palette to a drink inspired by how they’d best enjoy a bitter drink.

Pouring at our bar during the fair, in the Works on Paper section. Come say hi, we’d love to have a drink with you. taken in Sydney Contemporary by @saisonaperitifs

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2 months ago

If you look a bit deeper into our Fallen Quinces you will find jasmine, bay leaf and blood orange. They’re not the typical flavours you would expect to see paired alongside wood-charred quince, but that’s exactly why we put them there. The green snap of the bay and the high tones of jasmine cut straight through, while the citrus plays a heavy supporting role, like an e-bike - unfortunately. by @saisonaperitifs

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2 months ago

Intensity. We turned it up a notch this year.

Fallen Quinces Winter 2026: Richer, bigger texture, much more quince.

Order directly via our website to be the first to get it in your hot little hands. by @saisonaperitifs

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2 months ago

450°

Before a single drop goes into bottle, we’re sorry to say, our quinces are going through hell.

We steam roast them until the fruit softens and the sugars develop, then blast them through a wood fired oven at 450° to intentionally deeply burn them. That fierceness draws out a deep natural bitterness, rich caramelisation, and a complex depth that uniquely defines the whole batch.

Fallen quinces 2026 by @saisonaperitifs

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2 months ago

Fallen quinces.
Perfumed, rich and deeply complex.
A little bay, saffron and fire.
A little time in good barrels.

Welcome to Fallen Quinces 2026 season. by @saisonaperitifs

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2 months ago

Our first US states really know how to create some delicious drinks with our juice.

Epic week with @chausse_selections in Portland and Seattle. We’ll be thinking about the white negroni from @paradise_is_farags for a very long time! White flowers, Oaxacan rum and a hit of amazing guanabana liqueur.

Cachaça, spring rhubarb vermouth, lime & egg white @xiaoyepdx

Spring rhubarb, gin, grapefruit, lemon, soda @palomarpdx

Black walnut, campari, cold brew, soda @palomarpdx

Red vermouth, black walnut, Cocchi Americano, soda @xiaoyepdx

Armagnac, bourbon, white flowers vermouth, kummel liqueur @lechellepdx

Mezcal durangensis, spring rhubarb, grapefruit, passionfruit, tropical bitters @gueropdx by @saisonaperitifs

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2 months ago