"Fernet Branca has been making fernets, or bitter digestivos, in Italy since 1845. The recipe is so closely guarded a secret that only the president of the company, a member of the Branca family,…
History,. Fernet-Branca is the OG Italian Amaroa class of bitter, after dinner drinks intended to aid digestion. Renowned for its unparalleled complexity and its dedicated following among bar and…
Fernet-Branca - Amaro Liqueur (50ml) available at Chester Fine Wines & Spirits in Chester, NJ
Producer Description There's an entire botanical universe of aroma happening here including sassafras, root beer, sage, rosemary, basil, parsley, white pepper. Taste-wise, the attributes appreciated…
Fernet Branca was created in 1845 from a secret recipe-- that even till now-- has never been disclosed, held by the family and unchanged with time. Fernet will cure what ails you, it is a perfect…
The natural bitter taste of Fernat-Branca and its herbs presents itself firmly to the palate, and like the beginning of a great novel, reveals its quality while concealing its secrets. Just when you…
Fernet Branca Amaro is an Italian liqueur that is famous for its distinctive and complex flavor profile. This bittersweet spirit is made using a secret blend of over 40 herbs and spices, resulting in…
Fernet - Branca Liqueur is dark brown with an orange cast; fresh peppermint aromas are very distinctive; a huge blast of menthol assaults the palate with a drying bitter herb finish.
In 1845 Bernardino Branca created Fernet-Branca, soon to become the world-famous bitter. The rich sensations are thanks to the dozens of herbs and spices picked in 4 continents. The secret of a…
History,. Fernet-Branca was formulated in Milan in 1845 by a self-taught herbalist, Bernardino Branca, who with his sons set up a business to manufacture and sell it. It was marketed as a pick-me-up…
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 typically contains 45% alcohol by volume. It may be…
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