Fernet Francisco Products

We infuse a medley of aromatic herbs and botanicals for 3 weeks in local grape based brandy using stainless steel fermentors. Meanwhile, in our Arnold Holstein pot still, we craft a bold and aromatic chamomile tea which is used to blend down infusions to our desired ABV. The result is a focused expression of chamomile, with a splash of mint and balanced bitter finish. Classed as a bitters, Manzanilla contains 3 grams of residual sugar per liter, making it the driest fernet on the market. 12 hand-picked, local herbs and botanicals, carefully selected for their bold aromas and intense flavors. We source all of our ingredients from local markets in the Bay Area with a fierce focus on quality. List includes: Rhubarb, Gentian Root, Orris Root, Cardamon, Bay Leaves, Cinnamon, Orange Peels, Peppermint, Spearmint, Angelica Root, German Chamomile , + a secret ingredient