History,
Fernet-style digestivo produced by Eda Rhyne Distilling Company in Asheville, North Carolina Incorporates over 40 botanicals, many of which are wild foraged Primarily bittered with dandelion root roasted in-house; other featured botanicals include sumac, sassafras, wild mint varieties, and elderflower
Fortified with non-GMO corn distillate; sweetened with beet sugar Aged for a minimum of six months in ex-red wine barrels A lush bouquet of mint meets the nose followed by cacao, bitter orange, sarsaparilla, and allspice on the palate and rounded out by white pepper and pine resin
An Appalachian interpretation of the most notorious of amari, Eda Rhyne’s Fernet immediately hits the nose with freshly slapped mint rather than the mentholated note typically associated with the category. This is a bitter digestivo that should appeal to fans of Fernet as well as those previously polarized by popular brands.
Tasting Notes,
An Appalachian interpretation of the most notorious of amaro sub-categories, Eda Rhyne’s Fernet incorporates over 40 botanicals, many of which are wild foraged. Primarily bittered with roasted dandelion root, other featured botanicals include sumac, sassafras, wild mints, and elderflower. This fernet is fortified with non-GMO corn distillate in true Appalachian fashion and aged for a minimum of six months in red wine barrels. A literal bouquet of mint varieties hits the nose and rides a palate of cacao, bitter orange, sarsaparilla, allspice, white pepper, and pine resin.
Fernet-style digestivo produced by Eda Rhyne Distilling Company in Asheville, North Carolina Incorporates over 40 botanicals, many of which are wild foraged Primarily bittered with dandelion root roasted in-house; other featured botanicals include sumac, sassafras, wild mint varieties, and elderflower
Fortified with non-GMO corn distillate; sweetened with beet sugar Aged for a minimum of six months in ex-red wine barrels A lush bouquet of mint meets the nose followed by cacao, bitter orange, sarsaparilla, and allspice on the palate and rounded out by white pepper and pine resin
An Appalachian interpretation of the most notorious of amari, Eda Rhyne’s Fernet immediately hits the nose with freshly slapped mint rather than the mentholated note typically associated with the category. This is a bitter digestivo that should appeal to fans of Fernet as well as those previously polarized by popular brands.
Tasting Notes,
An Appalachian interpretation of the most notorious of amaro sub-categories, Eda Rhyne’s Fernet incorporates over 40 botanicals, many of which are wild foraged. Primarily bittered with roasted dandelion root, other featured botanicals include sumac, sassafras, wild mints, and elderflower. This fernet is fortified with non-GMO corn distillate in true Appalachian fashion and aged for a minimum of six months in red wine barrels. A literal bouquet of mint varieties hits the nose and rides a palate of cacao, bitter orange, sarsaparilla, allspice, white pepper, and pine resin.
Overall Rating
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