An Italian digestive Fernet-Branca, Made by Brancamenta Established in 1845 It’s made from 27 different herbs, Then aged in oak casks for around 1 year
Made with the following aloes, gentian, rhubarb, cinchona bark and zedoary, all herbs are imported from India and Indonesia.
Nose: Very aromatic with some minty aromas, hints of dark and milk chocolate, some runny creamy sauce, lots of forest berries.
Palate: The mint notes deliver a fresh and vibrant opening alongside some citrus fruits and organic herbal notes.
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