Amargo Vallet Angostura
more oily
Fernet-Branca
Amaro
Branca // Lombardia, Italy
Since 1845, Fernet-Branca has been crafted in Milan from a proprietary blend of 27 botanicals—some disclosed, many not—ranging from saffron and chamomile to gentian and myrrh, then rested in towering Slovenian oak casks for a year or more.
And while it’s a bartender’s handshake worldwide, in Argentina it’s practically a national symbol, most often served with cola.
Since 1845, Fernet-Branca has been crafted in Milan from a proprietary blend of 27 botanicals—some disclosed, many not—ranging from saffron and chamomile to gentian and myrrh, then rested in towering Slovenian oak casks for a year or more. And while it’s a bartender’s handshake worldwide, in Argentina it’s practically a national symbol, most often served with cola.
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ageNAS
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Cost
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abv39.0
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AmaroAmaro means “bitter” in Italian. No legal definition exists, and though it originated in Italy, amaro (plural: amari) can be made anywhere. Originally created to aid in digestion, it is a bittersweet liqueur made from the maceration or distillation (or combination) of herbs, spices, roots, flowers, or other botanicals. Often uses neutral spirit as the base, but other liquor or wine can be used. Can be aged. Sugar is added before bottling. ABV varies, but tends to be 20-40%.
Tasting Notes
"Fernet-Branca has a coffee colored tint and intensely spiced aroma. Going back to it you'll find notes which stand out, particularly menthol which is present throughout but especially on the finish. Orange peel and camomille are other aromas. Although there are some fruit notes on the taste, the overwhelming notes are barks and spices. The fernet has a medium-plus fullness, a moderate sweetness and bitter finish, although there are more bitter amari and fernets out there. To many, there is no other brand of Fernet so this serves as a sort of benchmark for the category. "
Added by
Stephanie Moreno
Score
95