Founded in 2015, Fernet Francisco is the Bay Area’s fernet. A blend of 12 herbs and botanicals macerated in neutral grain spirit, the company has been doing some unique barrel finishes over the years. This particular release was rested for 28 months in High West Yippee Ki-Yay whiskey barrels. Naturally, that caught my eye, and I can report that the result is good—like, real good.
Color: Deep amber with some golden hay highlights throughout.
Nose: Cherries, juniper, rhubarb, artichoke, milk chocolate, vanilla, celery, candied orange peel, and ginger.
Flavor: Bitter, creamy, rhubarb, rye spice, oak, mint, semi-sweet, bark, cinnamon, clove, nutmeg.
The bitter notes from the botanicals and herbs really play well together, and the whiskey’s rye spice and barrel sweetness round out the product. This is a fantastic bottle of fernet, and I would highly recommend picking one up if you’re either a fernet fan or a general fan of amaro.
— 40% ABV