Country of origin: ITALY Alcohol content: 39% Alcohol by Volume
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-flavoured 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.
Invented in Milan in 1845, Fernet Branca is a brand of fernet from Italy. Bernandino Branca created the Fernet-Branca bitter which quickly gained popularity, leading to the founding of the Fratelli Branca Distillery.
Intensely bitter since its inception in 1845, Fernet-Branca has been produced according to the original recipe that has been handed down from generation to generation. Its formula is a secret so tightly kept that since its origin even those who procure the herbs do not know the exact quantities. Today, the only custodian of the Fernet-Branca formula is the president, Niccolò Branca, who personally measures out the aromatics during the production process.