Ferdinand's Saar Quince Gin wavingwheat The first whiskey went into

The first whiskey went into barrel in 1994

is a fascinating endeavor in aging

mouth-coating feel

and aromatic

Both distillate and fruit infusion are finally blended together

Ferdinand's Saar Quince Gin wavingwheat The first whiskey went intoFerdinand's regional homage to sloe gin is formed from freshly harvest pear quinces grown next to the distillery, Saar Dry Gin, and an infusion of 2011 Rausch Kabinnet ("the magical nose jumps from the glass in a crystalline blend of pineapple, sweet grapefruit, gentle mossiness and a great base of slate minerality). This golden Quince from the Saar is the perfect balance between sweet, sour and bitter.