THE GIN In 2013, together with Andreas Vallendar from the neighboring Avadis Distillery, a gin was developed whose botanicals largely come from the company's own vineyards. In addition, every batch of "Ferdinand’s Saar Dry Gin" is refined with residual sweet Riesling from Geltz Zilliken. The result is an extremely filigree spirit with clear references to regional viticulture. Directly behind the distillery there are quince trees that provide a rich taste, the lavender comes from fallow vineyards in the Konzer Tälchen, the lemon thyme is grown in the garden. Like its infusion, the bottle is closed with a natural cork sealed in beeswax. Exclusively for ZEIT, the recipe has now been changed so that, with the exception of the juniper, all botanicals come from the Middle Moselle region and from our own cultivation. In cooperation with the Maiga Werner natural herb garden, it is possible for us to select a high proportion of exceptional ingredients, such as Dalmatian sage, red vineyard peach or Rubinette apple. Translated by Google Translated by Google