Ferdinand’s vermouth uses, unlike the gin, estate-grown Riesling as the base. Taking the sweet elixir the Saar is famous for and fortifying it by adding some local herbs and wormwood, they’ve unlocked a treasure chest of character and flavor. Opens dry, with a slight bittering tone from the wormwood, but is balanced nicely by the herbal tone and Riesling character. A dash of this after a plate of Sauerbraten will bring unlimited happiness.
Deep in the heart of the Saar, which is known as Riesling country, there is a small distillery that has offered an interesting twist on a classic spirit. Master Distiller Andreas Vallendar, whose family has been distilling fine spirits in the region since 1824, partnered with Dorothee Zilliken of the VDP Forstmeister Geltz-Zilliken estate (who have more than 270 years of winemaking experience) and a local firm named Capulet & Montague (looking to add a little romance to their gin perhaps?) to create this original spirit. Using organic grain as the base, and more than 30 local, organic botanicals, Vallendar crafts a gin that we’re sure will rise to the popularity like another botanical-heavy gin has over the last few years. In a nod to family history, the gin owes its name to the royal Prussian District Forester Ferdinand Geltz, who co-founded the VDP Mosel-Saar-Ruwer Zilliken estate, one of Germany’s finest vineyards. Give the Gin and Vermouth a try in even proportion for a Martini unlike anything you’ve ever tasted!