Regal Rogue Daring Dry Vermouth (500ML)
Regal Rogue Daring Dry is led by savoury and light salty notes creating an umami finish. It marries a grassy Sauvignon Blanc from South Australia with native anise myrtle, quandong and native thyme coupled with white pepper, gentian, olive leaf and juniper. This gives an earthy, salty and very herbaceous character. Regal Rogue follows a natural production process with no wood interaction and finishes semi-dry with a lingering after-taste.
Driven by a sensory obsession, it was Mark ‘Lord’ Ward’s legendary trip around the world to discover the spices of Asia, and the wines and native foods of Australia, that inspired the creation of Regal Rogue. A passion for the marriage of gastronomy and mixology led to the birth of something utterly unique that’s winning liquid hearts with its quaffing style. A love for long lunches and alfresco soirees brings the Regal Rogue brand to life, ensuring those memorable moments are always toasted with the ultimate tipple to share with friends.
A large, climatically diverse country with incredibly diverse terrain, producing just about every wine style imaginable, Australia has a grand winemaking history and some of the oldest vines on the planet. Most regions are concentrated in the south of the country with those inland experiencing warm, dry conditions and those in coastal areas receiving tropical, maritime or Mediterranean weather patterns. Australia has for several decades been at the forefront of winemaking technology and has widely adopted the use of screwcaps, even for some premium and ultra-premium bottles. Thanks to the country’s relatively agreeable climate throughout and the openness of its people, experimentation is common and ongoing.
Shiraz is indeed Australia’s most celebrated and widely planted variety; Barossa Valley leads the way, producing exceptionally bold and supple versions. Cabernet Sauvignon, Australia's second most planted variety, can be blended with Shiraz but also shines on its own particularly in Coonawarra and Margaret River. Grenache and Mourvèdre are also popular, both on their own and alongside Shiraz in Rhône Blends. Chardonnay is common throughout the country and made in a wide range of styles. Sauvignon Blanc has recently surged in popularity to compete with New Zealand’s distinctive version and Semillon is often blended in Margaret River or shines on its own in the Hunter Valley. Riesling thrives in the cool-climate Clare and Eden Valleys. Sticky-sweet fortified wine Rutherglen is a beloved regional specialty of Victoria.
Historically a dry, herb-infused, and sometimes pleasantly bitter fine wine, the ancient Greeks and Romans valued it for its great medicinal properties. They especially favored the addition of Artemisia absinthium, or wormwood, which they believed to have significant gastric curative properties. In the 16th century, a Bavarian medicinal wine flavored with wormwood called wermuth became popular in the French bourgeois circles. They called it vermutwein—soon becoming simply known in English as, vermouth.
Today vermouth isn’t regarded so much as a medicinal product but its variations are indispensable to any modern mixologist. The actual concept of modern, large-scale vermouth production started with the Piemontese in the 18th century where proximity to the Alps facilitated a great supply of desired herbs. Brands such as Cinzano, Martini, and then the French, Noilly Prat, led the way to the modern cocktail age.
Typically vermouths are Italian if red and sweet and French if golden and drier in character. The Italian Carpano shows deep flavors like cocoa, almond, marmalade, toffee, mint and bitter herbs while Contratto is sweet and more straightforward. Today France produces a delicately spiced vermouth called Chambéry from Savoie and Lillet of Bordeaux, owned by Chateau Ducru-Beaucaillou in St. Julien, is made from Sauvignon blanc and Semillon.