Fernet liqueur: what it is, history, what it is made of + how to drink
Fernet (Fernet) - is a bitter herbal liqueur with a strength of up to 45%. As a rule, it is of Italian origin and belongs to the amaro group.
The liquor is made according to a special recipe
Based on grape alcohol with the addition of caramel and various spicy herbs. Today, the exact composition and proportions of the drink depend on the manufacturer. But in the classic version, the following ingredients must be present: saffron, aloe, rhubarb, chamomile, cardamom, oregano and myrrh.
The definition of "fernet" includes drinks that we know well. And among them:
Fernet-Branca (Italy, Milan)
Fernet Stock (Czech Republic, Pilsen-Božkov and Italy, Trieste)
Becherovka (Czech Republic, Karlovy Vary)
Riga black balsam (Latvia)
A brief history of the Fernet drink
Today there is no clear chronology of the appearance of this drink. And four countries (Italy, Czech Republic, Austria, and France) claim to be the birthplace of this bitter drink.
But most researchers of alcohol culture are inclined to believe that Fernet first appeared in the XIX century in the Italian region of Lombardy.
There is also every reason to believe that the creators of this alcohol are the founder of the Italian brand Amaro, pharmacist Bernardino Branca and his partner, a doctor from Switzerland, Mr. Fernet. The liquor is named after him.
Features of the production of Fernet liqueur
Each company has its own production secrets, but the main processes are somewhat similar to each other and include the following steps:
Soaking spicy herbs and roots in grape alcohol
Filtration of the drink
Aging in oak barrels from 6 to 12 months.
Popular brands of Fernet herbal liqueur
Fernet-Branca
Produced in Italy since 1845. Initially, this drink was created purely for medicinal purposes to treat stomach diseases.
Today, the drink is produced on an industrial scale by Fratelli Branca Distillerie S.r.l. Fernet Branca is infused with 27 herbs that are collected on five continents.
The drink matures for a year in oak barrels. The alcohol content is from 39 to 40%, in rare cases - up to 43%.
Fernet Stock
Czech analog of herbal liqueur with 40% strength. It began to be produced in 1884 in Trieste, but after the collapse of Austria-Hungary, the plant was moved to the Czech Republic.
Fernet Stock contains only 14 herbs, but because the recipe is kept in the strictest confidence, only three components are known: gentian, Roman chamomile, and goldenrod.
During the production process, the herbs are soaked in alcohol for 2-3 months, and then the bitters are left to mature in oak barrels.
How to drink and what to eat with Fernet liqueur
Despite the fact that the alcohol we are considering is quite strong, it is still usually served as a digestif. But it can also be drunk before meals, as the herbs contained in the liquor contribute to better absorption of fatty and junk food.
Most lovers of herbal drinks prefer to drink it in its pure form. Some people like a slightly chilled version, while others prefer a drink at room temperature.
It is best to serve fruit as an appetizer, ideally if it is oranges or grapefruits.
For example, in Argentina, Fernet is very popular among the local population and is diluted with cola. There are no clear proportions, you can experiment and look for your perfect flavor balance.
Update: 31.01.2018
Category: Liqueurs and Tinctures