Hello Max! Tell us a little about yourself and your role in Belsazar Vermouth!
Hi, thank you very much for having me! I am one of the two founders of Belsazar Vermouth. Living close to our production site and vineyards I always kept a close eye on our production and supply. Having an international Airport in Zurich near by also enhanced my role in presenting our brand to our distribution partners all over Europe.
When and why was Belsazar Vermouth founded?
Sebastian and I brought our Belsazar Range in Spring 2014 to the market, yet we already spend nearly a year before that to develop our unique recipes.
In our portfolio we have your White and Dry Vermouth – could you share some background information on those? Flavour profile, production process etc.
When we started, we actually only wanted to develop a Dry and a Red variant. Probably the most common varieties in the vermouth segment – yet, working close with various vintners and tasting more and more different and unique wines, we developed a range of four Belsazar types. A new to the world type: Rosé (100% Pinot Noir Rosé Wine as the basis with its natural colouring from the skin of the berries – no blend of red and white wines or artificial colouring) a Dry, a Red and the White, which is based on our regional, very German grape variety Gewürztraminer, delivering a rich, fullbodied sweet body and yet easy drinkability.
What are your favourite ways to enjoy these vermouths, besides in a Martini?
Even the Martini Cocktails can have a great variance, when you for instance compare our Belsazar Rosé with Gin (or Vodka) – the colour, the flavour is always a winner.
One ”favourite” is hard to tell – I like to go by the moment, sometimes a ”Germano Mexicano” (combines the Rosé with Mezcal a.o. Ingredients), a ”White Manhattan” (Belsazar White with Rye Whiskey a.o. ingredients), or our variant of an Espresso Martini (Belsazar Red with Espresso a.o. ingredients) can be perfect.