27 herbs, roots and spices are the basis which gives the typical brown color of the liquid and come from five contintents: Rhubarb from China, Gentian from France, Galanga from India or from Sri Lanka, Chamomile from Europe of Argentina…. Just to name a few.
Herbs, roots and spices are infused in alcohol, extracted or still in decoction. After one year, when the mixture has rested in oak barrels evolves and bloends all the aromatic components, the production process is completed. This long journey gives Brand its one of a kind taste.
Fernet is an Italian type of amaro, a bitter aromatic spirit. Fernet is made from a number of herbs and spices which vary according to the brand, but usually include myrrh, rhubarb, chamomile, cardamom, aloe, and especially saffron, with a base of grape distilled spirits, and coloured with caramel colouring.
Fernet is usually served as a digestif after a meal but may also be served with coffee and espresso or mixed into coffee and espresso drinks. It may be served at room temperature or with ice. A mint-flavoured version of fernet is also available.
Fernet’s smell has been described as “like black licorice- lavoured Listerine”.
Fernet-Branca is often consumed neat as a digestif typically served in a cordial glass, or as a mixing component(usually supportive and not as the primary ingredient) in cocktails such as the Toronto, the Fanciulli, and the more prolific Hanky Panky.
Fernet-Branca has enjoyed a recent growth in popularity in the United States particularly due to an increase in the interest in and mixing/serving of “vintage” cocktails.