Ferdinand’s Saar Dry Gin

bottle size
Tasting Notes
  • Piney juniper aroma with pungent lavender and lemongrass notes
  • A nose of lemon meringue, vanilla, and coriander
  • Slight sweet of cracked black pepper and ginger, vanilla cream soda
  • Mid-palate of lemon curd with pear drops are balanced by dry pine needles and juniper berry
Serving Recommendations
  • Chilled in a rocks glass
  • Pair with tropical fruits
  • Utilize in a martini
  • CHAIRMAN’S TROPHY Ultimate Spirits Challenge 2017
  • 97 POINTS, EXTRAORDINARY Ultimate Spirits Challenge 2017
  • DOUBLE GOLD MEDAL San Francisco World Spirits Competition 2015
  • ★★★★★ EXCELLENT, OUTSTANDING Difford’s Guide

Production Process

Wheat, Rye, and Spelt
[ Grains + Yeast + Water ]


Copper Pot Still, 50% alc/vol
1st Distillation

Hybrid copper pot still with 4-step column*, 94%alc/vol
2nd Distillation

Ferdinand’s Neutral Grain Spirit

Ferdinand’s Neutral Grain Spirit + Dried Botanicals

4-8 days Maceration

6 hours in hybrid copper pot*, zero methanol remaining
Distillation + Basket of fresh botanicals

2014 Rausch Vineyard Spatlese**
Zilliken Estate Riesling

Rested 3-4 weeks

Ferdinand’s Saar Dry Gin

*Engineered by Master Distiller, Andreas Vallendar
**Spatlese classification is the lightest of the late harvest wines. These wines were left on the vine a little longer to gain more sugar content, resulting in a richer wine.



1 oz       Ferdinand’s Saar Dry Gin
1 ¾ oz   Pinot Noir Rosé
¾ oz       Hibiscus Syrup
Sliced Strawberries


Stir Ferdinand’s Saar Dry Gin, the Rosé and
Hibiscus Syrup with ice
Pour into a chilled rocks glass with ice
Garnish with sliced strawberries

Money Gland


1.5oz         Ferdinand’s Saar Dry Gin
2 d              Prince Pastis de Marseille
1oz             Orange Juice
Maraschino Cherry


Mix ingredients in glass with ice, stir
Garnish with Maraschino cherry