Bourbon Maker's Mark: a review of taste and brand
Maker’s Mark is a premium bourbon that has its own history and traditions. The company was established in 1840 in Kentucky and today is considered the oldest distillery in the…

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Cognac extract
Any person, at least a little familiar with cognacs, knows that one of the indicators of the quality of cognac is its endurance. The more exposure, the more expensive and…

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Technology of cognac production: 5 steps to fine alcohol
The technology by which genuine cognac is produced is a rather complex, multi-step process, at times acquiring the features of true art. Over the five hundred year history of this…

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Liquor Fernet: what is it, history, what do + how to drink

Fernet (Fernet) is a bitter liqueur on herbs with a strength up to 45%. As a rule, it has Italian origin and belongs to the group – amaro. It is prepared according to a special recipe based on grape alcohol with the addition of caramel and various herbs. Today, a more accurate composition and proportions of the drink depend on the manufacturer. But in the classic version must be present: saffron, aloe, rhubarb, chamomile, cardamom, oregano and myrrh.

Under the definition of “Fernet” get drinks that are well known to us. And among them: Fernet-Branca (Italy, Milan) Fernet Stock (Czech Republic, Plzen-Bozhkov and Italy, Trieste) Becherovka (Czech Republic, Karlovy-Vary) Riga Black Balsam (Latvia) A Brief History of Fernet Drink Today there is no clear chronology of appearance this drink. And at once four countries (Italy, Czech Republic, Austria and France) claim to be the homeland of this bitter drink. But most researchers of alcohol culture are inclined to believe that Fernet first appeared in the Italian region of Lombardy in the 19th century.

There is also every reason to believe that the creator of this alcohol is the founder of the Italian brand Amaro, the pharmacist Bernardino Branca, and his partner Dr. Fernet from Switzerland. Actually in honor of him and named liquor. Features of the production of Fernet liquor Each company has its own production secrets, but still the main processes are a bit similar to each other and include the following steps: Soaking herbs and roots in grape alcohol. Filtration of the drink Extract in oak barrels from 6 to 12 months. Popular brands of herbal liqueur Fernet Fernet-Branca Produced in Italy since 1845.

Initially, this drink was created purely for medicinal purposes for the treatment of gastric diseases. And today this drink is produced on an industrial scale by Fratelli Branca Distillerie S.r.l. Fernet-Branca insists on 27 herbs that are collected on five continents. The drink ripens throughout the year in oak barrels. Alcohol content – from 39 to 40%, in rare cases – up to 43%. Fernet Stock Czech equivalent of a herbal liqueur with a strength of 40%. It began to be produced in 1884 in Trieste, but after the collapse of Austria-Hungary, the plant was moved to the Czech Republic. Only 14 herbs are part of Fernet Stock, but due to the fact that the recipe is kept in the strictest secrecy, only three components are known: gentian, Roman chamomile and centaury. In the process of production, herbs are soaked in alcohol for 2–3 months, and then the bitter is left to mature in oak barrels.

How to drink and what to drink Fernet liquor Despite the fact that the alcohol we are considering is quite strong, it is still customary to serve it as a digestif. But it can also be drunk before eating, since herbs that are contained in liquor contribute to better absorption of fatty and unhealthy foods. Most herbal drinkers prefer to drink it in pure form. Someone likes a slightly chilled version, and someone prefers a drink at room temperature. As a snack it is best to serve fruit, ideally, if it is oranges or grapefruits. For example, in Argentina, Fernet is very popular among the local population and it is diluted with cola. There are no clear proportions, you can experiment and search for your perfect taste balance.

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