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The deep end of amaro: Milanese, bitter as tar, the bartenders' secret handshake.
Milan, Italy, 1845
Bernardino Branca, a self-taught herbalist, launched his fernet in Milan in 1845 as a tonic, and it kept selling in American pharmacies as medicine straight through Prohibition.
Dozens of botanicals (Branca counts 27, myrrh and saffron among them) steep in spirit before about a year in oak. Sugar stays minimal; bitterness stays loud.
Menthol cold up front, then myrrh, saffron, and gentian bitterness that scrubs everything else off the table.
Did you know
Argentina drinks more than three quarters of the world's Fernet-Branca, mostly as fernet con coca; Branca's only distillery outside Milan is in Buenos Aires.
Also known as: fernet branca, fernet-branca, branca menta
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