Belsazar releases vermouth with Riesling and pineapples

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The premium range of Belsazar vermouths has added a new fragrant and fruity limited edition made with Riesling grapes and pineapples.

Belsazar Riesling has gone back to its Black Forest roots by creating a product that celebrates the classic German grape but with an innovative twist of adding pineapple from the Azores.

It was made in collaboration with renowned winery Dr Loosen, inspired by a love of Riesling wines by Belsazar’s founders, Maximillian Wagner and Sebastian Brack. It can be enjoyed neat over ice, topped with tonic or mixed in cocktails. See below for recipes.

They selected the Azores pineapples as they grow on volcanic stones, taking up to 18 to 24 months to mature, leading to a more intense and fragrant flavour on the nose.

On the palate, Belsazar Riesling is described as having subtle notes of grapefruit, peppermint and classic vermouth bitterness, resulting in a well-balanced harmony between the tropical fruit and slightly tart finish. The fresh and light vermouth has the distinguished light acidity of the Riesling.

Maximillian said: “Sebastian and I are huge Riesling fans. The idea of creating a Riesling edition in co-operation with a renowned winemaker has been in our minds for quite some time now.

“We managed to find an iconic partner in the form of Ernst Loosen. His vineyard offers high-quality German wines with a great international reputation – perfect as a base for our vermouth.

“When Sebastian also brought Azores pineapples back from his holiday there, the flavour profile was as good as done.”

Limited to only 4,000 bottles worldwide, Belsazar Riesling joins the brand’s four variants of Rosé, Dry, Red and White.

Founded in Germany in 2013, Belsazar vermouths use high-quality wines from the South Baden region, collaborating with award-winning winemakers from Kaiserstuhl and Markgräflerland. The vermouth is expertly blended with a secret selection of botanicals and fruit brandies and aged for months in stone casks to enhance and preserve the complex flavours.

Pineapple Tonic
50ml Belsazar Riesling
100ml Tonic water
Pour Belsazar Riesling into a highball glass, fill with ice cubes and top with tonic water. Stir and serve with a piece of dried pineapple.

Yellow Butterbird
40ml Belsazar Riesling
20ml Butterbird Rum
5ml Estragon-Geist (tarragon spirit)
Pour all ingredients into a mixing glass, fill with ice cubes and stir. Serve with a twig of thyme in a coupette.

Nanacito
50ml Belsazar Riesling
20ml Mezcal
30ml Lime juice
20ml Agave nectar
Combine all ingredients into a cocktail shaker filled with ice, and shake vigorously. Strain into a chilled tumbler glass over ice and serve with a slice of dried grapefruit.

Pina Plantado
50ml Belsazar Riesling
20ml Plantation Pineapple Rum
20ml Lime juice
10ml Falernum liqueur
20ml Egg white
Combine all ingredients into a cocktail shaker filled with ice and shake vigorously. Strain into a chilled tumbler or coupette over ice and serve with a slice of dried pineapple.

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