Fernet Francisco, Manzanilla edition. This is the 2nd iteration of the growingly-popular Bay Area-made fernet. Fernet, the bracingly bitter, minty, and herbaceous liqueur and sub-class of traditional bittersweet Italian amaro, has developed quite the strong identity with San Francisco as an adopted child of its hipster culture. San Francisco alone accounts for a quarter of Fernet Branca’s US sales, so it’s no surprise to see more fernets crop up as part of our cultural identity.

Fernet Francisco, with its unique, unmistakeable label, is a true product of the San Francisco passion and love for fernet. Developed by two Bay Area locals set out to create a product that captures the spirit and land of San Francisco, Fernet Francisco’s contains 12 botanicals that are mostly locally sourced. The end result is an intensely flavorful, somewhat-assaulting-though-not-nearly-as-assaulting-as-Fernet-Branca product, bottled at a potent 40% and full of the rich flavors you love in Fernet Branca, with less of a ‘medicinal’ bite.

If you’re a fan of Fernet Branca, this is surely one to add to your list. Personally, as a fernet novice still unwilling to take a shot of Fernet Branca, I’ve gotta say that this is a well-thought out quality product that I will happily sub in any Fernet recipe.

Have you tried Fernet Francisco?