Fernet Branca - 500 ml

Introduction

Fernet Branca is an iconic and intensely bitter amaro from the country of Italy, specifically the Lombardy region in Milan. It was first formulated in 1845 by self-taught herbalist Bernardino Branca, who co-created the liqueur as a medicinal remedy alongside his parent company, Fratelli Branca. Still owned and managed by the Branca family through the holding company Branca International, the distillery continues to follow a secret proprietary recipe that has remained largely unchanged for over 180 years.

Spirit Description

The spirit is crafted from a complex blend of approximately 27 to 40 different herbs, roots, and spices sourced from four continents, including saffron, myrrh, rhubarb, and chamomile. The botanicals are infused in a grape based base spirit and matured for at least one year in oak vats to develop its signature depth.

• Colour: It possesses a dark, opaque coffee brown or deep mahogany hue.

• Aroma: The nose is profoundly herbal and medicinal, featuring sharp notes of peppermint, menthol, and anise alongside bitter orange, saffron, and earthy roots.

• Palate: It is intensely bitter and bold on the palate, dominated by flavours of espresso, unsweetened chocolate, and menthol. These are layered with citrus marmalade, butterscotch, and a strong herbal character resembling tree bark.

• Body: The spirit is medium to full bodied with a rich, syrupy, and viscous texture.

• Finish: It concludes with a powerful and clean finish that is both spicy and sweet, marked by lingering notes of espresso, campfire smoke, and a brisk menthol cooling.

• ABV: This amaro is typically bottled at 39% or 40%.

Food Pairing

The intense herbal bitterness of Fernet Branca makes it a powerful palate cleanser and a traditional after dinner digestivo.

• Savoury: It pairs remarkably well with salty or rich foods such as olives, lobster butter, and gamey meats like pork or lamb.

• Cheese and Snacks: Sharp aged cheeses or blue cheese provide a strong counterpoint to the liqueur's herbal depth.

• Dessert: Its minty and cocoa notes complement dark chocolate, mascarpone, and sweet pastries like coconut macaroons or gingerbread.

• Serving: While it can be enjoyed neat or on the rocks, it is a key ingredient in classic cocktails such as the 'Hanky Panky' and 'Toronto'. It is also famously served as a 'Fernet con Coca' (with cola), a popular preparation in Argentina.