Born in 1845,
it maintains over time the personality and originality with which it conquered the 5 continents.
Its secret formula, handed down from father to son, an example of great experience and passion for “making,” has ensured the excellent quality of Fernet-Branca over time.
Twenty-seven herbs, spices and roots make up the typically brown-colored product and come from four continents: Aloe from South Africa, Rhubarb from China, Gentian from France, Galanga from India or Sri Lanka, and Chamomile from Europe and Argentina, to name a few.
Herbs, spices, and roots are processed into alcoholic infusions, extracts, or even decoctions. After one year, when the blend, which has rested in oak barrels, evolves and refines all the aromatic components, the production process is completed. This long journey gives Fernet-Branca its “inimitable” flavor.