Ferdinand’s Saar Dry Vermouth

bottle size
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
  • 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 ] 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

* Ortswein is part of the 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.

Summer Saar Punch


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

Apricot-Vermouth Highball


1 ¾ oz Ferdinand’s Dry Vermouth
1 oz Bailoni Gold-Apricot Liqueur
Club Soda


Fill a highball glass with ice
Pour the vermouth and liqueur into the glass
Top with Club Soda and stir
Garnish with mint