History,
Fernet-Branca was formulated in Milan in 1845 by a self-taught herbalist, Bernardino Branca, who with his sons set up a business to manufacture and sell it. It was marketed as a pick-me-up and as a cure for worms, for fever, for cholera and for menstrual pain. From 1886 the company published annual calendars with works by well-known artists. The eagle-and-globe logo was designed in 1893 by Leopoldo Metlicovitz.
The company began exporting to Argentina in 1907, and in 1925 established a distillery in Buenos Aires. In the United States the drink became popular after the passage of prohibition laws in 1919, as it was sold in pharmacies as a medicinal product. By 1936 Branca had set up a branch office in Tribeca, New York, to satisfy American demand. Production in the United States peaked at 60,000 cases in 1960.
Tasting Notes,
The palate senses the depth of the flavour from the botanical herbs and spices and begins, on its own, to recompose the structure of the Fernet-Branca taste. The nose picks up the myrrh and its unexpected softness, while the bitter taste becomes sophisticated, tannic and pleasantly balsamic.
Fernet-Branca was formulated in Milan in 1845 by a self-taught herbalist, Bernardino Branca, who with his sons set up a business to manufacture and sell it. It was marketed as a pick-me-up and as a cure for worms, for fever, for cholera and for menstrual pain. From 1886 the company published annual calendars with works by well-known artists. The eagle-and-globe logo was designed in 1893 by Leopoldo Metlicovitz.
The company began exporting to Argentina in 1907, and in 1925 established a distillery in Buenos Aires. In the United States the drink became popular after the passage of prohibition laws in 1919, as it was sold in pharmacies as a medicinal product. By 1936 Branca had set up a branch office in Tribeca, New York, to satisfy American demand. Production in the United States peaked at 60,000 cases in 1960.
Tasting Notes,
The palate senses the depth of the flavour from the botanical herbs and spices and begins, on its own, to recompose the structure of the Fernet-Branca taste. The nose picks up the myrrh and its unexpected softness, while the bitter taste becomes sophisticated, tannic and pleasantly balsamic.
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