Fernet-Branca Amaro Liqueur is a Amaro crafted in Italy.
Fernet-Branca, the famously bitter Italian amaro, is a complex blend of 27 herbs and spices that has been produced using the same secret recipe since 1845. Interestingly, during Prohibition in the United States, Fernet-Branca was one of the few alcoholic beverages that remained legal, as it was classified as a medicinal tonic due to its purported digestive benefits.
Fernet-Branca, a boldly bitter Italian amaro, captivates cocktail enthusiasts with its secret blend of 27 herbs and spices, including saffron, myrrh, and chamomile. Unlike rum, which is distilled from sugarcane byproducts, Fernet-Branca is a complex herbal liqueur that's been produced by the Branca family since 1845, offering a distinctively medicinal flavor profile that bartenders love to use as a challenging yet rewarding cocktail ingredient.
Fernet-Branca's intense herbal and bitter flavors shine when sipped neat as a digestif after a hearty meal, particularly in cooler months when its warming qualities are most appreciated. This versatile amaro also excels in spirit-forward cocktails, pairs wonderfully with rich, savory dishes like roasted meats or aged cheeses, and can even be enjoyed over ice with a splash of cola for a refreshing summer sipper.
Nose: Intense herbal aromas dominate, with notes of mint, eucalyptus, and chamomile. Underlying hints of saffron, myrrh, and aloe create a complex, medicinal scent. Subtle notes of cinnamon and licorice add warmth.
Palate: Bitter and herbaceous flavors take center stage. Strong mint and eucalyptus notes cool the palate, followed by earthy gentian root. Spicy ginger and galangal provide a kick, while rhubarb and saffron offer subtle sweetness. The mouthfeel is syrupy yet drying.
Finish: Long-lasting and intensely bitter. Mint and eucalyptus linger, accompanied by a warming spice reminiscent of cinnamon and nutmeg. The finish is dry and slightly numbing, with a faint sweetness that balances the bitterness.
Fernet-Branca is crafted through a complex process involving the maceration of over 27 herbs, roots, and spices in grape-based alcohol. The exact recipe is a closely guarded secret, known only to the Branca family and a select few employees, with each ingredient added separately and the mixture aged in oak barrels for at least a year before bottling.
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View RecipesI had not been able to find Fernet-Brance for several years. It is a family favorite for it's brisk herbal taste. Very glad to have found it and found Curiada. We are very fond of Amari and so happy to have a source. We enjoy it in cocktails, as an after dinner taste, and even a teaspoon for coughs or upset stomachs.
i adore fernet. bold, bitter, somewhat minty, not without sweetness, not so powerfully bitter as campari or (as its reputation would lead one to believe, i haven't tasted it myself) malort; it's an excellent ingredient, refreshing as a shot, and i feel argentina was absolutely right to adopt fernet and coke as a bar staple; assuming a bar carries it it's frankly my go-to. if you can handle something with a little kick from something other than peat or ethanol, grab a bottle sometime.
If you don’t know about Fernet, the first thing to know is that it’s horrid regardless of your pallet or how much you love Amari. It’s a nasty rite of passage. A fun experience when you’re bored and want to see the look of regulation on your friend’s face. It’s a challenge to find a way to make it taste good.
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