Vallet // Mexico
Henri Vallet emigrated from France to Mexico in the mid-1800s, where he then began making a variety of liqueurs unusual to the region, including this 35% ABV fernet. The amalgam of highly aromatic spices, roots and leaves is still made in accordance with Vallet’s original 19th century recipe. The bottle of the aperitivo suggests it can be used in cocktails and in cooking.
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 made be used. Can be aged. Sugar is added before bottling. ABV varies, but tends to be 20-40%.
"The rich, opaque color of this amaro is not unusual for a fernet. It's intensely cardamom-forward on the nose, with undertones of allspice, anise, and mace. On the palate, it's more subdued than others in its category, with rounded baking spice flavors and an unmistakable tingling of gentian root and quinine bitterness. Would work well in classic cocktails like the Hanky Panky."