ABOUT US
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Where it comes from
I grew up in Batea, a wine village in Tarragona, in the region where Spanish vermouth was born.
Every Sunday and every public holiday my family sat down to a long lunch, and before lunch came the vermut. My grandmother says the vermut "fa festa": it turns the day into a celebration.
It was the same with friends. An hour before lunch, a glass of vermut, a few tapas, and time to talk about life or to fix the world. In Spain that hour has a name: la hora del vermut.
Why I started
Work brought me to Melbourne in 2018. Love kept me here, and now it feels like my place. But I have never forgotten where I come from.
Every trip home, I came back with kilos of it: cheese, sweets, olives, olive oil, tins of seafood, wine and vermouth, and a story to go with each one. I have always been the number one fan of my region, and I cannot help putting it on the table for people to try.
Then the pandemic kept me in Melbourne for two years. I missed home, my family, my friends, the food, the Sundays. The idea of bringing vermut and its culture here started then and never left.
It became real when the chance came up to take over the distribution of Padró & Co. in Australia. I said yes before I had a plan, and learned everything on the way. After months of work, we opened on 2 May 2026.
The makers
Most of what I import is made by people I know, and much of it within a few streets of where I grew up.
- Casa Mariol. Batea. Vermut, wine and the old sweet wines of Terra Alta, from a family cellar founded in 1945. Their old cellar is on the street where I grew up.
- Az-Azeytun. Batea. Extra virgin olive oils and table olives from old Empeltre groves, picked green in October. Made by Abel, a very close friend of mine.
- La Vinagrista. Batea. Unfiltered vinegars from Terra Alta grenache and from the oranges and rice of the Delta de l'Ebre. A project by friends from the village.
- La Madre and Bendita Carmen. Batea. Vermouth made with the grenache and the botanicals of the region, and a Mediterranean gin, by a family I have known all my life.
- Padró & Co. and Myrrha. Bràfim, Tarragona. A family making wine and vermouth since 1886, and the house where Vermut Australia began.
- Conservas Baymar. Near Barcelona. Mussels, cockles, clams and anchovy-stuffed olives: the tins that were on our table every Sunday.
- San Nicasio. Carcabuey, Córdoba. Potato chips fried in extra virgin olive oil, by a house that makes nothing else.
How I choose
- It stands for something. A place, a tradition, a story worth telling.
- It is the real thing. Made the way it has always been made, by people who do it properly.
- Quality comes first. If I would not put it on my own table, I do not import it.
What we do in Melbourne
From Melbourne we sell online and to bars, restaurants and shops across Australia. You will find us at food and wine shows, and at markets when we can.
We also bring la hora del vermut to you: guided tastings of vermouth and olive oil for groups, at home or at your venue. Ask us about one.
Say hola
What I want is simple: that your first glass takes you to a Spanish plaza, sitting with the people you love.
Miquel
Follow @vermut_au on Instagram.
