Founded in 2014
Ferdinand’s Saar Dry Gin is named after Ferdinand Geltz; a historical figure who co-founded the VDP Mosel-Saar-Ruwer Zilliken Estate, one of Germany’s finest vineyards. A family-run business, the vineyard has been producing Riesling for almost three centuries.

It is this Riesling which is added to Ferdinand’s Saar Dry Gin after distilling, before being cut with water and bottled. The Gin is made with thirty (yes, thirty!) botanicals, but rather than being overwhelming, it’s a very complex Gin.

Some of the botanical line-up includes lavender, thyme, juniper, rose hip, sloe, angelica, ginger, almond shell, coriander and rose. The distillation process itself is unusual; as well as macerating and distilling the botanicals in a neutral grain spirit, some botanicals are added to the basket in the neck of the still, which vapor infuse at the same time.

This adds more flavor, and while neither process is uncommon, doing both together is. The addition of the Riesling adds another quality to the Gin. It’s probably not one for the purists, but for those who are looking for something unconventional, this is well worth a try.

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Flavor Spiral™

About The Flavor Spiral

What does Ferdinand's Saar taste like?

The Flavor Spiral™ shows the most common flavours that you'll taste in Ferdinand's Saar gin and gives you a chance to have a taste of it before actually tasting it.

We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.

Bottles from Ferdinand's Saar