White vermouth wine

Schwarzer Brennerei
Tyrol, Austria

If you’ve ever found yourself wondering why bottles of Cinzano or Martini feature in pretty much any house bar, you’ll need to try this. Ferdinand Probst’s “vermouth wine” answers any and all questions as to why vermouth has become such a classic. The recipe dates back 100 years to the one Rudolf discovered in his father’s safe and was created by Ferdinand Probst, purveyor of fine spirits to the imperial Austrian court. A great Grüner Veltiner makes up the basis, then Rudolf adds extracts of herbs and spices, among them woodruff. The result is fresh, vivid and lightly bitter, boasting only subtle sweetness. Great for mixing, of course, although we prefer to have it pure, poured over a large ice cube. That way you get a sense of its full, complex character.



1L bottle


(€21.00 per 1L)



Schwarzer Brennerei
For four generations, the Schwarzer family has been distilling their coveted fruit brandies on the premises of the “1. Tiroler Landesproductenbrennerei” they once acquired from Ferdinand Probst, one of the 19th century’s most renowned distillers. Rudolf Schwarzer, a tax accountant in his day job, creates his spirits from fruit he either grows himself or gets from farms in his direct vicinity. There is one golden rule: No pesticides or sprayed fruit! And that is how Rudolf became Tyrol’s first certified organic distiller back in 2009.