Fratelli Branca

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Fernet-Branca
Brand Information
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History

• The origins of Fernet-Branca dates back to 1845
  when Bernardino Branca (Great-Great-Grandfather
  of Count Niccolo Branca) together with his three
  sons started producing and distributing
  Fernet-Branca, a bitters liqueur obtained through
  a secret formula.
• The secrets of the ingredients of Fernet-Branca
  still remains today, wrapped in the mystery of
  its origin, probably adapted from a recipe
  obtained from alchemist monks.
• The family opened their first production plant in
  Corso di Porta Nuova in Milan in 1845. Today,
  Fernet-Branca is still produced in the heart of
  Milan.
• Over the years, Fratelli Branca has expanded
  considerably, and added products to their line
  up
• Caffé Borghetti, Grappa Candolini Ruta, and
  Bianca, Carpano Punt e Mes, Capone Antica Formula
  and Brancamenta

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Products

• The secrets of the distinctive tastes of
  Fernet-Branca and Brancamenta is obtained by
  macerating over forty herbs in grape alcohol.
  The recipe is closely guarded that draws on
  thousands of years of understanding of medicinal
  plants.
• The ideal geography of Italy, from the peaks of
  the Alps to the sun-drenched Mediterranean, Italy
  has a wealth of wild plants and many have been
  renowned since ancient times for their curative
  powers.
• Aloe, Angelica, Chamomile, Cinchona, Gentian,
  Peppermint, Saffron, Rue, Wormwood
• The crushed herb mixture is placed in the top
  section, and the base spirit is pumped up over
  the flavoring material, extracting and carrying
  down the flavor constituents.
• The distillation method uses plants, seeds, roots
  or herbs as flavoring material.
• Immediately after mixing, the liquid is put into
  oak barrels (for over a year) where the various
  substances will gradually amalgamate, with the
  wood acting as a catalyst in the oxidization
  process to obtain the final bouquet.

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Fernet-Branca

• Fernet-Branca is refreshing unique liqueur with
  an aromatic blend of herbs and spices (angelica,
  rhubarb, saffron and peppermint oil to name a
  few) aged in oak casks.
• Fernet-Branca is traditionally served as an
  after-dinner drink in Europe. Its
  health-enhancing properties have made it the
  worlds favorite Digestivo (digestive).
• Fernet-Branca is a Digestivo to be served after
  dinner, but it is consumed as an aperitif or a
  cocktail mixed with mineral water, cola, ginger
  ale or added to coffee.
• Over 2 Million Cases world Wide

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Fernet-Branca

• Fernet-Branca is becoming the toast of San
  Francisco SF Weekly (San Francisco Weekly)

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Brancamenta

• Born in 1960 Brancamenta is an herbal liqueur,
  a mint flavored edition of Fernet-Branca.
• Brancamenta is made from a blend of over forty
  herbs and spices, and this mint-infused version
  is sweeter, lighter, easier on the palate. The
  cool, minty aftertaste is cleansing and
  delicious.
• Widens the drinking occasions from a digestive
  to a proprietary beverage style and taste
• Mint flavor popularity favors American consumer
  base.