Belsazar
The Belsazar brand, founded in Berlin in 2013 by Sebastian Brack and Maximilian Wagner, has quickly become the international reference for German Vermouth, or “wermut”. It is produced in 4 variants, in collaboration with the renowned distillery Schladerer, an institution for the production of typical fruit distillates, active since 1844, located in the Baden-Württemberg region, in the heart of the Black Forest.
The Belsazar Vermouths are made from selected grape wines, including Pinot Nero from the Baden-Württemberg region, on the outskirts of the Black Forest. After being flavored with herbs, roots, and flowers, they are fortified with brandy and fruit liqueurs. Finally, they are left to age for several months. In all 4 wermut produced, six different cuvées are used, blended together with great rigor and artisanal care. For flavoring, 20 different botanicals are infused in neutral rye alcohol. During fortification, French brandy aged for 30 years and fruit distillates from Schladerer are added.distillates from Schladerer. This last ingredient is a highly characterizing excellence of the final product. The fruit distillates are indeed born from spontaneous fermentation and distillation with small copper stills of typical fruit from the Baden region, including cherries and Williams pears. After the final addition of aged wine must in small oak barrels, the vermouth is refined in concrete tanks for several months; then it is filtered and bottled without coloring agents.
The Belsazar Vermouths are masterpieces of balance and elegance. They can be enjoyed neat, on the rocks, or for the preparation of very elegant and refined cocktails and drinks, such as Dry Martini, Vesper, Tuxedo, and Manhattan. In summary, these Vermouths can be defined as the original and unique combination of the vibrant creativity of the Berlin scene and the natural raw materials of the Black Forest.
The Belsazar brand, founded in Berlin in 2013 by Sebastian Brack and Maximilian Wagner, has quickly become the international reference for German Vermouth, or “wermut”. It is produced in 4 variants, in collaboration with the renowned distillery Schladerer, an institution for the production of typical fruit distillates, active since 1844, located in the Baden-Württemberg region, in the heart of the Black Forest.
The Belsazar Vermouths are made from selected grape wines, including Pinot Nero from the Baden-Württemberg region, on the outskirts of the Black Forest. After being flavored with herbs, roots, and flowers, they are fortified with brandy and fruit liqueurs. Finally, they are left to age for several months. In all 4 wermut produced, six different cuvées are used, blended together with great rigor and artisanal care. For flavoring, 20 different botanicals are infused in neutral rye alcohol. During fortification, French brandy aged for 30 years and fruit distillates from Schladerer are added.distillates from Schladerer. This last ingredient is a highly characterizing excellence of the final product. The fruit distillates are indeed born from spontaneous fermentation and distillation with small copper stills of typical fruit from the Baden region, including cherries and Williams pears. After the final addition of aged wine must in small oak barrels, the vermouth is refined in concrete tanks for several months; then it is filtered and bottled without coloring agents.
The Belsazar Vermouths are masterpieces of balance and elegance. They can be enjoyed neat, on the rocks, or for the preparation of very elegant and refined cocktails and drinks, such as Dry Martini, Vesper, Tuxedo, and Manhattan. In summary, these Vermouths can be defined as the original and unique combination of the vibrant creativity of the Berlin scene and the natural raw materials of the Black Forest.
