- Alcohol: 38%
- Volume: 1000ml
Made from the infusion of numerous ingredients, obtained from 4 continents. After the infusion takes place, Fernet rests in wood barrels for at least a year. The name of this liqueur, according to many, originated from the Milanese dialect - 'fer net', literarily, a clean iron, from the hot metal rod once used to mix the ingredients together. And it is, in fact, in Milan that Fernet acquired its fame, thanks to producer Bernardino Branca who, more than 150 years ago, started producing the famous amaro.
Fernet is best consumed after a meal, to help digestion, but can also be used as an addition, or "correction" to espresso coffee.