Naturi Vermouth: Bush Renaissance

An Australian vermouth that demands to be drunk neat? Richard Gunner's Naturi range proves that fortified wine's second act might just be its finest.

It's easy to write off vermouth entirely when confronted with a bar shelf lined with half-opened, oxidised bottles of Cinzano gathering dust. Too often, vermouth feels like an afterthought—the martini filler, the other ingredient in a Manhattan for whoever still drinks Manhattans. A supporting actor relegated to the wings.

The sublime new Naturi range is emphatically not that.

When these proudly Australian vermouths arrived at my door, I wasn't sure what to expect. Yes, we've witnessed a swell of premium Australian vermouth in recent years from producers like Regal Rogue and Maidenii, but I'd never sat with a bottle neat, really experiencing it as a drink in its own right. Would my mind immediately drift to dirty vodka martinis?

Yes, yes it would… at first.

Crafted by Richard Gunner—the Adelaide butcher, farmer, and food legend—these three fortified wines (because that's what vermouth is, which is surprisingly easy to forget) possess a quality you find in the finest 'non-table' wines. Think aged Muscat or a masterfully executed grand sparkling with layers and textural quirks that transcend mere grape juice. Handcrafted in small batches using high-quality table wines and premium barrel-aged brandy, each expression is infused with a unique blend of spices and botanicals that draw heavily from the Australian bush while honouring vermouth's rich, storied European tradition. There's a genuine belief here in vermouth's magical, almost curative qualities—and after tasting these, you might just believe it too.

Naturi Dirty Dry Vermouth

This might be the most Australian vermouth yet. Beach succulents, seaweed, lemon myrtle, and a sneaky native twist make it perfect for an Aussie Martini that actually means something.

Cloudy golden yellow in the glass, it's a riot of aromas: mint, green olives, fresh herbs, honey, chamomile, and butterscotch layered over ripe pear and grape. The vibrant texture moves from garden-fresh to rich and tea-like, finishing just bitter enough to be refreshing on its own—no cocktail required, though it elevates classics like the Martini, Corpse Reviver, Vesper, White Negroni, and Brooklyn with equal aplomb.

Naturi per Spritz

A truly Australian take on the Spritz, this expression bursts with native citrus, rosella, and lemon myrtle alongside lemongrass, yuzu, and bitter melon.

Cloudy and coppery red-orange, it's packed with peach, apricot, hops, and strawberry. Juicy and driven by fruit salad flavours with a hint of herbs and a big hit of English Breakfast tea, per Spritz can confidently replace Aperol or Campari in an Americano, Negroni, Boulevardier, or classic Spritz with Prosecco and soda. It particularly shines in modern cocktails like the Paper Plane.

Naturi Sweet Rosso

The Sweet Rosso combines classic vermouth spices—wormwood, fennel, nutmeg—with warm Australian notes from our own backyard: Muntries, wattle seed, and Coast Daisy Bush. It's familiar yet distinctly of this place, a bridge between tradition and terroir that feels both grounded and innovative.

The Verdict

Naturi represents more than just another premium Australian vermouth. It's a reimagining of what fortified wine can be when treated with the care and creativity it deserves—when native botanicals aren't just a marketing gimmick but a genuine expression of place. These are vermouths that demand to be savoured, explored, and yes, even drunk neat.

Consider the wall of dusty Cinzano officially challenged.

Naturi Per Spritz 750ml

A$43.99

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