A peppery touch of coriander and a light-whisper of thyme
Pairs well with stone fruits and spices
Great addition to any martini
SILVER WSWA 2019
GOLD, PACKAGING DESIGN Los Angeles Int’l Wine Competition 2015
SILVER Los Angeles Int’l Wine Competition 2016
GERMAN VERMOUTH OF THE YEAR Berlin International Spirits Competition 2017
Infused with native regional and vineyard botanicals. The large, steep south-facing slope of the Grand Cru Saarburger Rausch vineyard, it’s rough Devonian shale soil and the cool climate of the Saar are perfect conditions for the beginnings of this fine vermouth.
The minerality and fruit of the hand-picked Saar Riesling, the bitterness of the wormwood and the floral, spicy aromas of the regional herbs and flowers give this selection its unique lightness and elegance.
Handcrafted in small batches with limited availability.
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 + Botanicals
4-8 days Maceration
2014 Rausch Spatlese** and Ortswen Dry***
Zilliken Estate Riesling
960L Mosel Fuder Casks
Aged 2-3 Months
Ferdinand’s Saar Dry Vermouth
*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.
***Ortswein is part of a newer classification in Germany known as VDP. These wines originate from a village’s best vineyards that are planted with grape varietals typical of their region.
10 oz Ferdinand’s Dry Vermouth
8 ½ oz Hven Summer Spirit
8 ½ oz Ferdinand’s Saar Dry Gin
¾ oz Wormwood Bitters
6 ¾ oz Benedictine Liqueur
1 btl Dry Riesling
4 ¼ c Earl Grey Tea, medium strength
at room temperature
10 oz Wild Nettle Cordial
½ oz Ferdinand’s Wine Rose and Lavender Bitters
Combine all ingredients and large ice cubes in a Punch Bowl
1 ¾ oz Ferdinand’s Dry Vermouth
1 oz Bailoni Gold-Apricot Liqueur
Fill a highball glass with ice
Pour the vermouth and liqueur into the glass
Top with Club Soda and stir
Garnish with mint