Fernet Francisco ManzanillaFernet Francisco Manzanilla was first introduced to the market in 2015 by San Francisco based fernet enthusiasts, Max Rudsten and Ben Flajnik. It is made with a variety of herbs and botanicals sourced from local Bay Area markets including rhubarb, gentian root, cardamom, bay leaves, orange peels, and peppermint among others. The featured ingredient is German chamomile which is also called manzanilla. Bottled at 40% abv.

fresh and spicy

unmistakable spice mingles with sweet caramel and vanilla to create a bourbon that is incomparably brash and bold

tips on how to trick out your home tiki grotto

and just a wee bit of bitter Fernet Branca came together to make something the actor called “the real hanky panky”

followed by six months in Mizunara

with a little water

then carefully macerated in stainless steel vats of distilled neutral cane spirit until the exact profile has been achieved

Fresh bread and toffee

or add to a bloody mary

About half a decade later we meet our happy trinity

intense chocolate flavor

with an assertive oakiness