First Impressions
The Saar Valley in western Germany sits in a tri-border region near Luxembourg and France, renowned for its steep-slope Riesling vineyards. Forstmeister Geltz-Zilliken has been making wine here for over 270 years. When Dorothee Zilliken partnered with distiller Andreas Vallendar of the Avadis Distillery in nearby Winchelingen, they created something unprecedented: a gin blended with vintage Riesling. Thirty botanicals — including their own quince, lavender, lemon thyme, rose hip, rose, hop blossom, almond shell, coriander and ginger — are distilled, then a precise measure of fruity, semi-sweet Riesling is added. Each batch carries the vintage year on its wax-sealed cork.
Tasting
The nose is orange and lemon citrus with juniper present but softer and bushier than typical London Dry — the Riesling adding a subtle fruit character that hovers underneath. On the palate, rose emerges mid-palate with stone fruit hints and florals on the back of the throat. The mouthfeel is thick and layered from the thirty botanicals, lavender and lemon thyme adding herbaceous complexity, ginger providing warmth. The finish is where the Riesling truly shows: acidic, wine-like notes emerge alongside sage, thyme and bitter orange zest, the wine's natural acidity extending the finish beautifully.
The Bottom Line
Ferdinand's Saar Dry earns an 8 for genuine innovation backed by centuries of winemaking and distilling expertise. The Riesling integration is not a gimmick — it fundamentally changes the finish, adding acidity and vineyard character that no botanical alone can provide. Each vintage is subtly different, which means collecting Ferdinand's is a lifelong project. A wine estate that has survived 270 years knows something about quality; their gin proves the knowledge transfers.
