Fernet-Branca is the definitive Italian fernet — a bracing, intensely bitter style of amaro — and it is poured at Grappa in Seattle’s Queen Anne neighborhood. Made by Fratelli Branca in Milan since 1845, it is a dark, menthol-edged digestif beloved by chefs, bartenders and anyone who likes their bitter taken seriously. We list it because it is the classic way to settle a rich meal, a single cold pour that resets the palate and closes the evening with conviction.
About the Producer
Fratelli Branca was founded in Milan in 1845. The amaro is tied to Bernardino Branca, who created an herbal medicinal preparation in his Milan laboratory, and to Maria Scala, who by several accounts helped develop and carry forward the recipe, later leading the company. The business has stayed in the Branca family for generations and still produces Fernet-Branca in Milan, where its formula remains a closely guarded trade secret.
Style & Production
Fernet-Branca is a fernet, the most bitter branch of the amaro family. It is made by infusing a grape-based distilled spirit with a large number of herbs and spices — over forty by most accounts — with myrrh, rhubarb, chamomile, cardamom, aloe and saffron among the reported ingredients. After infusion the spirit is aged in oak for about a year before bottling, which softens and integrates its many botanicals. The exact recipe is secret, but the through-line is unmistakable: deep, menthol-cool bitterness with no sweetness to hide behind.
Tasting Notes
The nose is powerfully aromatic, with menthol, eucalyptus, bitter herbs and a whisper of saffron and spice. The palate is intensely bitter and dry, layering mint, myrrh, licorice and earthy roots with a cooling lift. The finish is long, clean and resolutely bitter — refreshing in its own austere way, especially served cold.
What to Pair It With
As a digestif, it loves the end of a rich meal. Pair it with our Flourless Chocolate Cake, after a Charcuterie Board, or alongside Mama’s Tiramisu. See the full dine-in menu for more.
How It’s Served at Grappa
Fernet-Branca is poured at $15, served neat and well chilled as an after-dinner digestif.
FAQ
Where is it from?
Fernet-Branca is made by Fratelli Branca in Milan, Italy, where it has been produced since 1845.
What does it taste like?
It is intensely bitter and dry, with menthol, eucalyptus, bitter herbs, myrrh and a hint of saffron, and a long, cooling, resolutely bitter finish.
Is it bitter or strong?
Yes, very. Fernet is the most bitter style of amaro, with little sweetness, and it is traditionally enjoyed in a single cold pour after a meal.
When you’re ready, book a table, explore the cocktail & spirits list, and browse the dine-in menu.
