-
How to Drink
-
Max Miller
-
Join Jules
-
Shaker & Spoon
-
Anders Erickson
$39.99
Whether you drink it by the shot, or in small amounts mixed into a cocktail, Fernet will leave an impression.
Three sips are all it takes to discover Fernet-Branca's renowned, award-winning taste. The first sip is bitter as the complex mix of 27 herbs and botanicals presents itself. The second sip is where you discover the amaro's wide range of spices. Finally, the third sip is for savoring. After the spicy, herbal taste fades, you are left with the sweet and exotic flavor that has made Fernet-Branca the world’s leading amaro brand.
Not for the novice, the intensely bitter and herbaceous amaro is for those who want to explore beyond the sweet-sour paradigm of most mixed drinks. This is part of what makes Fernet-Branca a bartender's favorite, and what accounts for its dedicated cult following all over the world.
It was selected as the recommended spirit by Sother Teague to pair with Shaker & Spoon’s Slippery Slopes cocktail. Its bold notes of menthol and eucalyptus pair well with cocoa and toasty flavors.
Also: a favorite of one of our co-founders!
“A long-standing favorite among knowledgeable amaro drinkers and newcomers alike.” —The Manual
750ml & 78 Proof
| Tasting Notes |
Three words: Bitter yet spicy. Initial notes of orange peels and menthol, are quickly followed by an intense spicy aroma. Undeniable flavors of bark and spices round the pallet and create a moderate sweetness and bitter finish. |
|
|
Classic: Sip it neat after a delicious dinner with family and friends. It's guaranteed to make you smile.
Unexpected: The ideal summer concoction, a Branchinotto
|
|
|
2015 Gold Medal - San Francisco World Spirits Competition
95/100 - Distiller.com |
| Production Notes |
Fernet-Branca was created in 1845 by Bernardino Branca in Milan where it is still made today. It is made from a proprietary recipe of 27 different herbs, roots, and spices only some of which are disclosed. They include: aloe ferox, bitter orange, chamomile, cardamom, cinchona bark, cinnamon, galangal, gentian, iris, laurel, laraha, linden, myrrh, zedoary and saffron. It is aged in 15,000-20,000 liter Slovenian oak vats for at least a year. |
Please drink responsibly.
California Residents: Click here for Proposition 65 warning.
