Fernet-Branca, the iconic Italian amaro, has long been a staple in the world of spirits, revered by bartenders for its bold, complex flavors and its versatility in cocktails. Produced by the Fratelli Branca Distillery in Milan since 1845, Fernet-Branca’s journey from a medicinal tonic to a bartender’s secret weapon is a testament to both the enduring appeal of its unique taste and the Branca family’s commitment to quality. 

Fernet-Branca won a silver medal at the 2024 Bartender Spirits Awards. The judges described it as possessing “strong notes of menthol on the nose followed by a palate of leather, wormwood, earth and lime pith.” What’s the backstory and current momentum of this singular spirit? 

A Legacy of Craftsmanship: The Story of Fratelli Branca

Founded by Bernardino Branca, a self-taught herbalist, the Fratelli Branca Distillery began as a small operation focused on crafting a herbal remedy. Using a blend of 27 herbs, roots, and spices sourced from across four continents, Branca created Fernet-Branca, an elixir known for its intense bitterness and herbal complexity. Over the years, this potent amaro transitioned from a medicinal aid to a popular digestif, gaining a devoted following in Italy and beyond. 

Today, Fratelli Branca remains a family-owned company, preserving the original recipe and artisanal production methods that have been passed down through generations. The distillery continues to produce Fernet-Branca using the same closely-guarded formula that Bernardino Branca developed nearly 180 years ago, ensuring the consistent quality that has made the brand a global icon.

Source: Fernet

Fernet-Branca in Modern Mixology

Fernet-Branca’s distinctive taste—marked by a powerful bitterness, layered herbal notes, and a lingering finish—has made it a favorite among bartenders, particularly those in the craft cocktail scene. Its strong flavor can add depth and complexity to cocktails, making it an essential ingredient in a wide range of drinks, from classic concoctions like the Toronto and Hanky Panky to modern creations that push the boundaries of mixology. 

For bartenders, Fernet-Branca is more than just an ingredient; it’s a rite of passage and a symbol of community. In many bars, a shot of Fernet-Branca at the end of a shift has become a tradition, a shared experience that binds bartenders together. Its reputation as a powerful digestif also makes it a popular choice for those looking to settle their stomachs after a long night of service. 

The Branca Room: A Tribute to Bitter and Sweet

For example, the influence of Fernet-Branca and its bitter counterparts extends beyond the cocktail shaker and into the heart of Dallas, Texas, where The Branca Room, a hidden Argentinian speakeasy, has taken the city’s cocktail scene by storm. Tucked away behind Chimichurri Argentinian Bistro & Bar in the Bishop Arts District, The Branca Room is the brainchild of James Slater, a visionary bartender who has crafted a menu that highlights the complex interplay between bitter amaro and sweet vermouth. 

Entering The Branca Room feels like stepping into a different world. Accessible through a series of secretive doors, or via a dimly-lit alley after 10:30 pm, this intimate space is adorned with Argentinian art, posters, and photographs. The atmosphere is cozy and inviting, with upbeat music that sets the tone for a night of discovery. 

The bar’s 12-cocktail menu is a testament to the versatility of amaro and vermouth. Standout creations like the Seven Society—made with Bacardi rum, amaro, orange bitters, muddled blueberries, and sage—showcase the complexity that Fernet-Branca and its kin can bring to a drink. Other offerings, like the Amaro Transfusion, featuring house-made vermouth, port, jasmine liqueur, and rye, push the boundaries of traditional cocktail presentation, with the drink served in an IV bag that drips slowly over a single ice cube. 

Slater’s dedication to his craft is evident in every detail, from the bird-shaped vessels used for the Rosae Crucis cocktail to the boba-filled wooden spoon that accompanies the Knights of Pythias. The Branca Room isn’t just a bar—it’s an experience, one that celebrates the rich traditions of amaro and vermouth while pushing the boundaries of what these ingredients can do. 

Fernet-Branca: A Must-Have for Bartenders and Distributors

Image: 2024 Bartender Spirits Awards Winner - Fernet Branca

For bartenders, Fernet-Branca is an essential tool in the mixologist’s arsenal, offering a unique flavor profile that can enhance both classic and contemporary cocktails. Its strong, bitter notes make it a versatile ingredient, capable of adding complexity to a wide range of drinks. Beyond its use in cocktails, Fernet-Branca has become a symbol of camaraderie within the bartender community, with its distinctive taste and shared rituals creating a bond among those who appreciate its unique character. 

For distributors, Fernet-Branca represents a timeless product with a loyal following and growing demand in markets where craft cocktails and mixology are on the rise. Its popularity in countries like Argentina, where Fernet con Coca is a national obsession, underscores the brand’s global appeal and the importance of strategic distribution in key markets. 

[[relatedPurchasesItems-31]]

Looking to the Future

As the Fratelli Branca Distillery approaches its bicentennial, the company continues to balance tradition with innovation. While Fernet-Branca remains the flagship product, the introduction of new offerings like Brancamenta and Spirito Blu gin reflects the brand’s ability to evolve with the times. For bartenders and distributors alike, Fernet-Branca is more than just a spirit—it’s a legacy, a symbol of excellence in the world of amaro, and a key player in the ongoing evolution of modern mixology.