Fernet Branca Menta is based on the same recipe as Fernet Branca including an assortment of 40 herbs, roots, and spices. While the exact recipe is a secret, we do know that Fernet-Branca contains aloe, gentian, chamomile, angelica, chincona, colombo root, chinese rhubarb, myrrh, peppermint, saffron, and iris. Branca Menta adds to the equation more sugar and peppermint oil. The lead note on the nose for Branca Menta is sweet mint, while Fernet Branca leads with bitter aloe. Underneath the mint in the Branca Menta are all the wonderfully bitter herbs that make Fernet what it is, but the sweet mint is so strong that they exist more as suggestions than anything else. The nose is considerably less complex on the Branca Menta than Fernet Branca, but it’s also considerably more inviting. The entry for Branca Menta is also considerably more inviting. Sweet mint jumps onto the palate from the get go, and feels like a liqueur on the palate with a thick and heavy mouthfeel. The thick layer of sweet mint does open slightly to allow some of the slightly bitter fernet elements to emerge in the midpalate, including the bitter aloe, chinese rhubarb, and saffron. Branca Menta’s bitter qualities really peak towards the end of the palate, but it’s also the point where the mint gets most intense. The sweet mint wins the battle here and dominates the finish with strong mint lingering for an extremely long time.
Original Danish caraway-flavoured Taffel Akvavit - an institution in its home country since the 19th century.
Produced in the heart of the Elqui Valley, a oasis that winds its way through the Andes. Grapes are first vinified and then double distilled in tradition copper pot stills.
Distilled at the Val-de-Travers according to traditional distilling methods. The herbs used to distill this Verte are all obtained from the Val-de-Travers region, which contribute to Absinthe Bizarre's characteristic and unique taste. A Verte from the Val-de-Travers is always something special.