Fernet-Branca Bitters (500ml)
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How to Drink
Fernet-Branca isn’t only a digestive bitter, it’s a true legend. It’s formula is one of the world’s best kept secrets, so tightly kept, that since its origin even those who collect the spices do not know the exact quantities needed.Today, the only custodian of the Fernet-Branca secret formula is the President, Niccolò Branca, who personally measures out the spices during the production process. Fernet-Branca was also notoriously able to evade prohibition by billing itself as a medicinal tonic rather than a recreational drink and this greatly helped to popularize the drink in America.
Despite the formula being held secret, it is common knowledge that the following ingredients provide the unique and distinct characters found in Fernet Branca chammomile, cinnamon, saffron, galangal and bitter orange.
Fernet-Branca is deep tawny brown in colour and is intensely medicinal on the nose. A complex array of spices, citrus zests, mint, and liquorice assault the senses like a super dense and bitter root beer. The finish is long, warm, and notably bitter.
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. When the final blend is achieved and has been matured to meld the flavours together, Fernet-Branca which is bottled at 39% alcohol by volume.