With notes of rich caramel, strawberry, mint and a hint of white pepper, this has a lot more about it than other rosé vermouths on the market; so much so, that it could easily stand in for a red vermouth in your negroni, bringing complexity in spades. Thank you for enquiring about Belsazar. We have recieved your enquiry and our team will respond to you shortly. That being said, the old adage “simple is best” often applies to vermouth, and every bottle in our line-up is worth sipping straight up or topped with soda, citrus and plenty of ice for a spritz for all seasons. How we test vermouth

A traditional radler is a German form of shandy – a 50:50 mixture of beer and fizzy lemonade – which was originally aimed at the cycling community (radler means cyclist). German radlers are now widely available in cans, pre-mixed to those proportions and only 2.5% alcohol by volume. English pinot noir grapes form the base, which is infused with a medley of lesser-known botanicals, including wild cherry bark and yarrow. The result? An impressively complex drop with a full-on festive aroma, perfect for Christmas parties.

Already a vermouth enthusiast? Then you’ve more than likely spied Regal Rogue lining your favourite bar, as it’s fast becoming the go-to for professional mixologists, thanks to its unique, spiced flavour profile (cinnamon, clove, ginger) and lingering acidity. Trust us, your home negroni will never be the same. As for that inky hue? All down to the addition of unripe green walnuts. Deeply herbaceous with impressive acidity and a rounded mouthfeel; do it justice and savour over ice.

Belsazar White: A mild and sweet aroma with a hint of elegant vanilla. Clear notes of dried peach and orange are accentuated by the presence of herbs and spices. Using English wine as its base, this Welsh vermouth is rich, expressive and features a line-up of cold-distilled botanicals – truly distinct to any others on test. Shake the ingredients, minus the beer, with ice and strain into a large coupe glass with a single ice cube in it. Fill the glass the rest of the way with beer. The Michelada Belsazar Red: An abundance of complex aromas. Vanilla, candied orange, bitter chocolate and spices such as nutmeg combine to leave a sweet impression, offset by a bitter hint of wormwood.We asked a panel of 10 spirits experts and consumers to sample 34 white, red, amber and rosé vermouths to find the best bottles to buy right now.

A complex blend of fino sherry, moscatel and tintilla de rota wines, this Spanish rosé vermouth screams summertime – though we’ll be drinking it year-round.This cookie is set by Rubicon Project to control synchronization of user identification and exchange of user data between various ad services. Owing to a resurgence in popularity, newer styles have emerged in the past century, including extra-dry, amber and golden. How to serve vermouth Method: add ice to the glass. Then pour in the Belsazar Rosé. Top up with tonic and stir. It’s a perfect summer drink for your balcony, rooftop terrace, garden...well, pretty much anywhere. BELSAZAR'S FINISHING TOUCH COMES FROM A DASH OF FRUIT BRANDY. THE SCHLADERER DISTILLERY HAS BEEN PRODUCING FRUIT BRANDIES USING ONLY NATURAL INGREDIENTS SINCE 1844.

In honour of Schladerer, Max and Sebastian named their vermouth after Sixtus Balthasar Schladerer, the founder of Schladerer - “Belsazar“ is the basic form of the name Balthasar.A fortified, aromatised wine, vermouth acquires its characteristically bittersweet flavour from a complex combination of botanicals (typically wormwood, citrus, orris root, clove, cardamom and aniseed, though modern distilleries are experimenting with more unorthodox aromatics – and delivering intriguing results in the process). One for seasoned vermouth drinkers looking to break the mould, Casa Mariol combines a macabeu wine base and macerated local botanicals, before ageing in a traditional solera system for 6 months. Historically, two types of vermouth dominated: white (or bianco, which is characteristically dry, floral and popular in martinis) and rosso (or sweet red, which has a richer, herbal quality, making it a mainstay in martinis and Manhattans). We’d mix with fiery ginger beer for an easy winter serve, or combine with whisky and bitters for a top-tier Manhattan. Ingredients: 50ml of Belsazar Rosé; 100ml of quality tonic water (we recommend Fever-Tree Indian Tonic Water); a slice of grapefruit.