FERNET
BOTANICALS per liter
4g mace
10g nutmeg
50g wintergreen
5g peppermint
1g myrrh
BITTERING per liter infuse for 2 weeks
7g gentiane
4g rhubarb
2g chinchona
14 liters of starting infused spirit
3 liters of final product at about 160proof
Cut to 140proof with about 400ml of water
Bitter it
Cut down to bottling proof, keep in mind that the sugar will bring down the proof (5% of volume will bring down the proof to 10 less)
So we want to bottle it at 92proof, so we add water until we get to 102proof
Bottling proof 92
Fernet was invented in Milan in 1845, by Bernardino Branca, Bernardino was Piedmontese and got the recipe from a Swedish doctor, Doctor Fernet.
Is made with selected herbs and spices, gentian and mint being the main ones
It's particularity is that is extremely bitter and herbal, more than any other amaros
Typically and originally drank as a digestif, but there are two other way of drinking it that became very popular, in Argentina, the biggest consumer of Fernet in the world, is mixed with coke, and in the States, it became the bartender drink and is consumed as a shot
Our Fernet here, is a little different than the other Fernet in the market, it still has its typical bitterness and mintiness, its still spicy and rich, however the flavors are showcased more elegantly thanks to the pot distillation through which they are extracted