In the world of digestifs, Fernet-Branca stands as a unique and distinctive spirit, captivating enthusiasts with its complex flavor profile and intriguing history. This article delves into the essence of Fernet-Branca, exploring its origins, production process, taste characteristics, and the diverse ways it can be enjoyed.
Key Facts
Fernet-Branca is an Italian brand of fernet, a style of amaro or bitters. It was formulated in Milan in 1845 by Bernardino Branca, a self-taught herbalist, and is manufactured by Fratelli Branca Distillerie.
Important facts about Fernet-Branca:
- History:
- Fernet-Branca was formulated in Milan in 1845 by Bernardino Branca and his sons.
- It was marketed as a pick-me-up and a cure for various ailments, including worms, fever, cholera, and menstrual pain.
- The company began exporting to Argentina in 1907 and established a distillery in Buenos Aires in 1925.
- During the Prohibition era in the United States, Fernet-Branca was sold as a medicinal product and gained popularity.
- Formulation:
- Fernet-Branca is made from 27 herbs and other ingredients, with the exact formula being a trade secret.
- Some known ingredients include Chinese rhubarb, bitter aloe, cinchona, chocolate, quinine, and angelica.
- It also contains rhubarb from China, gentian from France, galanga from India or Sri Lanka, chamomile from Europe or Argentina, as well as linden, iris, saffron, zedoary, myrrh, and cinchona.
- Fernet-Branca has a higher alcohol content (39%) and lower sugar content compared to most other amari.
- It is aged in oak barrels for a year before going to market.
- Consumption:
- Fernet-Branca is often consumed neat as a digestivo or used as a mixing component in cocktails.
- In Argentina, Fernet-Branca with Coca-Cola, known as “fernet con coca,” is a popular drink.
- It is estimated that over 75% of all fernet produced worldwide is consumed in Argentina.
- In the United States, Fernet-Branca is sometimes referred to as “The Bartender’s Handshake” and is popular in San Francisco.
How to Pronounce
To pronounce “Fernet-Branca” correctly, follow these guidelines:
- Fernet:
- Break the word into two syllables: “fer-net.”
- The first syllable “fer” sounds like the word “fur” but with a short “e” sound.
- The second syllable “net” sounds like the word “net” with a short “e” sound.
- Put the emphasis on the first syllable, “fer.”
- Pronounce it as “fur-net”.
- Branca:
- Break the word into two syllables: “bran-ca.”
- The first syllable “bran” sounds like the word “bran” with a short “a” sound.
- The second syllable “ca” sounds like the word “ca” with a short “a” sound.
- Put the emphasis on the first syllable, “bran.”
- Pronounce it as “bran-ka”.
Putting it together, pronounce “Fernet-Branca” as “fur-net bran-ka”.
A Storied History
Fernet-Branca’s journey began in the mid-19th century in Milan, Italy, when Bernardino Branca, a pharmacist and distiller, sought to create a digestif that would aid in digestion and promote overall well-being. Drawing inspiration from traditional herbal remedies, Branca meticulously blended 27 herbs, spices, and roots to create a unique elixir. Fernet-Branca was born, and its popularity quickly spread throughout Italy and beyond.
Production Process and Ingredients
The exact recipe for Fernet-Branca remains a closely guarded secret, but it is known that the spirit is crafted using a complex and time-consuming process. The carefully selected herbs, spices, and roots are macerated in alcohol for an extended period, allowing their flavors and aromas to infuse the spirit. The resulting infusion is then distilled and aged in oak barrels for several months, contributing to its rich amber color and mellow character.
Fernet-Branca is made from an assortment of forty herbs, roots, and spices. While the exact recipe is a secret, we do know that Fernet-Branca contains aloe ferox (also known as bitter aloe), gentian (a bittering agent), chamomile, angelica, quinine, colombo root, chinese rhubarb, myrrh, peppermint, saffron, and ireos.
Flavor Profile and Versatility
Fernet-Branca possesses a distinctive flavor profile that is both bittersweet and herbaceous. Notes of menthol, licorice, saffron, and citrus blend harmoniously, creating a complex and intriguing taste experience. The spirit’s bitterness is balanced by a subtle sweetness, making it a versatile digestif that can be enjoyed neat, on the rocks, or as an ingredient in cocktails.
Digestive Properties and Medicinal Uses
Fernet-Branca was initially created as a digestif, intended to be consumed after a meal to aid in digestion and alleviate stomach discomfort. Its blend of herbs and spices, including gentian, chamomile, and cardamom, is believed to have carminative and stomachic properties. Additionally, Fernet-Branca has been traditionally used for its purported medicinal benefits, such as reducing inflammation and easing nausea.
Contemporary Enjoyment and Mixology
In recent years, Fernet-Branca has gained popularity as a cocktail ingredient, adding a unique depth of flavor and complexity to classic and contemporary drinks. Its bittersweet character pairs well with citrus, ginger, and other bold flavors. Fernet-Branca is also a popular ingredient in the popular cocktail, the Toronto, which combines rye whiskey, Fernet-Branca, and simple syrup.
Conclusion
Fernet-Branca is a unique and versatile spirit with a rich history and a distinctive flavor profile. Its complex blend of herbs, spices, and roots creates a bittersweet digestif that is both intriguing and enjoyable. Whether sipped neat, on the rocks, or used as a cocktail ingredient, Fernet-Branca offers a taste experience that is sure to leave a lasting impression.
FAQs
What is Fernet-Branca?
Fernet-Branca is an Italian bitter or amaro, a liqueur made with a mixture of herbs and spices. It is known for its intensely bitter taste and has gained a cult following, especially in Argentina. Fernet-Branca is made with 27 herbs and spices from a secret recipe that can include ingredients like rhubarb, chocolate, aloe, and quinine.
What is a Ferny Branker?
People sometimes mispronounce it:
Fernet-Branca: The name of this liqueur is often mispronounced in several ways, including “Fernet-Branka,” “Fernet-Branco,” and “Fernet-Branchee. The correct pronunciation is “Fer-net-Bran-ca”.
What does Fernet-Branca taste like?
Fernet-Branca has an aggressive taste reminiscent of bitter black licorice. It is herbaceous and intensely bitter with a subtle sweet finish.
How much alcohol does Fernet-Branca contain?
Fernet-Branca has an alcohol by volume (ABV) of 40 to 45%, which is about twice the typical alcohol content of a liqueur. It has an ABV similar to spirits such as whiskey, rum, vodka and gin.
How can Fernet-Branca be used?
Fernet-Branca can be enjoyed in many different ways. It can be used as a splash in cocktails or coffee, stirred into cola (as in Argentina), or even consumed straight. It adds an immense amount of intriguing, herbaceous flavor to cocktails and is often used similarly to Angostura bitters.
What are some popular Fernet-Branca cocktails?
There are several popular cocktails that use Fernet-Branca as an ingredient. Some examples include the Fernet Sour, which combines Fernet-Branca with green Chartreuse and lime juice, and the Toronto, a twist on the Old Fashioned that features whiskey and Fernet-Branca. Another classic cocktail is the Hanky Panky, which is similar to a gin martini with a balance of sweet, bitter and herbal flavors.