Five Italian Fernets Worth Trying! Master Your Glass

On this episode of MYG I dive into Fernet’s history, production and I taste 5 different types of Fernet.

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Vittone 1842 / The Original Fernet Vittone / 40% ABV
The story of Fernet Vittone is that it was developed in 1842 by Felice Vittone and family who tweaked the original recipe made from Dr. Fernet to be more palatable and hence Fernet Vittone was born. Vittone's formula is secret, composed of 50 plus ingredients like saffron, cardamom, orange peel, rhubarb, and chamomile. The liquor ages 3 to 5 month in oak before it's bottled.

Luigi Francoli Fernet / 40% ABV
The Francoli family began distilling in 1875 and they founded their distillery in Piemonte in 1951. This Herbal Liqueur is distilled with local wine grapes and Alpine herbs found in the Piedmont area of Northern Italy. It is produced through the maceration of aromatic plants for 30 days in an alcoholic solution (water and alcohol) 70% vol and then left to infuse for 40 days in stainless steel tanks. The main herbal plants used are Gentian root, Gentianella, Aloe, Seaweed, Artemisia Absinthium, Quassia and White Turmeric.

Luxardo Fernet Amaro / 40% ABV
While Luxardo is a producer that made a name for itself through its legendary Maraschino liqueur and those amazing maraschino cherries. They are a producer of amari and liqueurs of all sorts. Their Fernet,
recipe for which was developed in 1889 using 15 botanicals inclusive of licorice, cardamom, gentian, and saffron.

Fernet Pallini / 45% Abv
Pallini has made liqueur and distilled spirits for over 140 years – starting from the small town in Rieti and expanding to new factories in Rome in the 1920s to finally reach over 35 countries in the world. The recipe was elaborated by the founder of the company in 1880 and since then it has kept intact the aromatic taste of its medicinal herbs and all the flavor of the brand's history.

Fernet Branca / 39% Abv
The origin of Fernet Branca is that of an elixir of long life, produced in the grocery store owned by Bernardino Branca from 1845 onwards, in Milan. The recipe is jealously guarded by Niccolò Branca, sixth generation and current president of the company, using spices and herbs from 4 continents. Some are: cinnamon, aloe, rhubarb, chamomile, cinchona, zedoaria, galangal, linden, bitter orange peel, iris, saffron, myrrh (in total 27) in a base of vine alcohol (wine distillate), aged for a year in wooden barrels.

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@00:00 Intro
@00:31 What is Fernet?
@01:32 How is Fernet Made?
@01:53 Fernet History
@02:16 The Fernet Name and More
@03:41 Intro to Tasting
@04:00 Vittone Fernet Tasting
@05:52 Francoli Fernet Tasting
@07:29 Luxardo Fernet Tasting
@09:41 Pallini Fernet Tasting
@11:41 Fernet Branca Tasting
@13:46 Closing Thoughts
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