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. 

Born in the hills of Abruzzo in Villa Santa Maria, in the province of Chieti, by Cavalier Francesco Jannamico - the founder of the homonymous company, established in 1888, has won 18 international awards and honors. The liqueur is prepared with the same care and with the same love of a time and its formula is trampled unchanged from generation to generation.

Amaro Marzadro is inspired by ancient recipes for herbal liqueurs from Trentino tradition. Starting in the 1950s, Attilio and Sabina Marzadro gathered plants and herbs with which to aromatise their spirits on Monte Baldo, at 2218 metres above sea level. In the same way, today, alpine rhubarb, great yellow gentian, white bryony, chamomile, fennel, St. Benedict's thistle, goat's rue and different varieties of yarrow are picked by hand and then undergo cold maceration for a period ranging from 20 to 30 days. Its red colour is caused by the rhubarb, which gives the liqueur a taste that is bitter and cool at the same time.

Extraordinary fragrance of mountain herbs ennobled by ÙE®, Nonino Grape Distillate, aged in barriques.

It should be served in a tumbler with ice and a slice of orange peel or with crushed ice and a sprig of mint as a fabulous aperitif. It can also be served at room temperature after a meal as a digestif. Otherwise NoninoPunch® aromatic and spicy, for the happiness of the palate and the spirit!