Fernet Branca Miniature Italian Liqueur 3x2 cl 39%

Three small bottles, one for you and two to share, this is how many of the best evenings start.

Expert description

Fernet Branca Miniature 3-pack is an Italian bitter at 39% ABV, split across three 2 cl bottles. Behind every drop lies the recipe Bernardino Branca composed in Milan in 1845, with 27 herbs sourced from four continents: aloe from South Africa, rhubarb from China, gentian from France, ginger from India or Sri Lanka and chamomile from Italy or Argentina. The pack is made for sharing, whether as a small tasting among friends or a quick digestif after dinner.

Tasting notes

Nose

Bitter herbs, dark liquorice and a light citrus note.

Palate

Intense and rich, with rhubarb, chamomile and a touch of ginger.

Finish

Short but distinct, dry and herbally bitter.

Specifications

Name: Fernet Branca Miniature Italian Liqueur
Distillery: Fernet Branca
Country/Region: Italy, Milan
Type: Italian Bitter
ABV: 39%
Size: 3 x 2 CL
EAN no.: 8004400012948
Serving suggestion: Serve chilled in shot glasses as a digestif among friends.

Flavour profile

Herbal bitter · Rhubarb · Spiced

Did you know?

The 27 herbs in the recipe are sourced from four different continents, making Fernet Branca one of the most geographically spread recipes in the spirits world.

See our full range of Fernet Branca

Frequently asked questions about Fernet Branca Miniature Italian Liqueur 3-pack

How many bottles are in the pack?

The pack contains 3 bottles of 2 cl each.

What does Fernet Branca taste like?

Intensely herbal and bitter, with rhubarb, chamomile and a touch of ginger.

Is the 3-pack suitable as a gift?

Yes, it is ideal for introducing friends to Fernet Branca or as a small gesture.

How should the bottles be stored?

Upright, cool and dark, chilled before serving if preferred.

Where do the herbs in the recipe come from?

From four continents, including aloe from South Africa, rhubarb from China and gentian from France.

How is it best enjoyed?

As a chilled digestif shot after a meal.

When was the recipe created?

By Bernardino Branca in Milan in 1845.