Brancamenta (500ml)

It is well-known that the exact formula for Fernet-Branca is a closely-guarded secret. Since its invention by Bernardino Branca in 1845, it is likely that only a handful of people have ever learned the full recipe for Fernet-Branca. It is said that the two distilleries (one in Milan the other in Buenos Aires) consume nearly 75% of the global saffron supply for their products each year.

Beyond the expensive ingredients, the process behind Fernet-Branca and Branca Menta are also incredibly laborious. Each ingredient infuses differently and some are infused into water while others are infused into alcohol. These ingredients must be infused separately and then reassembled after varying steep times to form the final product. This makes Fernet-Branca and Branca Menta almost impossible to duplicate.

What we do known is that Branca Menta contains significantly more menthol character in its formula as well as having more sweetness and being bottled at 28% alcohol by volume compared to Fernet-Branca which is bottled at 39% alcohol by volume.