Maidenii is turning heads with their vermouths in every bar they arrive in. Named after Joseph Maiden, a British colonist that delved deeply with joy into the often neglected wealth of Australian botanical novelty. The vermouths are a collaboration between French wine maker Gilles Lapalus and Australian bartender Shaun Byrne.
These sorts of relationships have a history of turning out well, and both men spent time tinkering and perfecting their craft behind the bar of Melbourne martini-haven Gin Palace for over 5 years before making their house-made concoctions available to the world. In the creation of Maidenii, they have sourced leaves, flowers, fruits, herbs, seeds, spices and roots from the gardens of both the old and new world. The vital components, wormwood and wine, are plucked from Victoria, Australia. Using an array of 34 botanicals, including 12 native Australian ones, the wild diversity of the vast landscape that once scared off colonizers has been used to create vermouths with a distinctly Australian flavor.