Starting with an infusion of olive leaf, Amalfi lemon, wild-foraged crushed oyster shell, seaweed, samphire, and sea purslane from the Cornish coast, an English Bacchus white wine is then added. A further infusion of wormwood, pine nettle, and rhubarb harvested from Vault Aperitivo's garden in Essex is then added to create a truly English, crisp, dry, and saline white vermouth. Fantastic on its own over ice, it also makes a stunning dry English martini with Vault's mineral vodka.