Ferdinand’s Saar Dry Gin
Avadis Distillery GmbH · Avadis Distillery, Wincheringen, Saar Valley, Germany
Ferdinand’s Saar Dry Gin is the rare bottle whose catalyst is literally an ingredient no one else has thought to add. The Riesling infusion does not make this a wine-flavored gin — it is subtler and more structural than that. The wine contributes acidity, a floral lift, and a mineral backbone that unifies over thirty disparate botanicals into a coherent whole. Juniper leads as it should, but the Riesling gives the gin a vinous complexity that makes it equally compelling neat, in a Martini, or in a G&T. At under forty-five dollars, Ferdinand’s offers something unlike anything else on the gin shelf — and that novelty is backed by impeccable distilling craft.
Nose
Juniper and lavender open cleanly, followed by rose petal, citrus zest, and a distinctive vinous note — the Riesling adding a honeyed, almost petrol-tinged complexity that sets this apart from any London Dry.
Palate
Silky and layered. Juniper remains the backbone, but the Riesling infusion adds a floral-acid brightness and grapey sweetness that weaves through the botanicals. Midpalate reveals coriander warmth, sloe berry tartness, and a gentle herbal bitterness.
Finish
Medium-long and elegant. Lavender and rose linger alongside a clean, slate-like minerality that echoes the Saar Valley’s terroir. The finish is dry but not austere.
- Botanicals
- Over 30 regional botanicals including juniper, sloe berries, rosehip, angelica, hop blossom, lavender, quince, lemon thyme, almond shell, coriander, ginger, plus Riesling grape infusion from the Zilliken estate
- Base Spirit
- Grain spirit
- Distillation
- Small-batch pot still with maceration and vapor infusion; Riesling infusion; 4-week stoneware rest
Cocktail Suggestion
Cocktail — "The Saar Martini": Stir 2.5 oz Ferdinand’s Saar Dry Gin with 0.5 oz dry vermouth and a dash of grapefruit bitters over ice for 30 seconds. Strain into a chilled coupe and garnish with a grapefruit twist. The Riesling’s acidity replaces the need for extra vermouth, making this a beautifully balanced, almost wine-like Martini.
Food Pairing
Pair with: Pan-seared trout with brown butter, capers, and a squeeze of lemon. The gin’s herbal-floral notes complement the fish while its Riesling acidity mirrors the caper brine.
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