Tasting Notes
- Drying though subtly sweet with white grape
- Paired with wormwood elegance
- A peppery touch of coriander and a light-whisper of thyme
Serving Recommendations
- Slightly chilled
- Pairs well with stone fruits and spices
- Great addition to any martini
Awards
- 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.
Production Process
Wheat + Spelt + Rye
Copper Pot Still
[ Mash 1st Distillation to 50% alc/vol ]
Hybrid Copper Pot Still With 4-Step Column
[ 2nd Distillation to 94% alc/vol ]
Ferdinand’s Neutral Grain Spirit
[ Ferdinand’s Neutral Grain Spirit + Dried Botanicals ] x 4 to 8 Days
Strain + Pressed Botanicals + Filtration
Ferdinand’s Vermouth Botanical Base
Ferdinand’s Vermouth Botanical Base
2014 Rausch Spatlese and Ortswein Dry*
[ Zilliken Estate Riesling ]
960 L
[ Mosel Fuder Casks ] x 2 to 3 Months
Ferdinand’s Saar Dry Vermouth
