Fernet Hunter is a fresh take on a classic Italian bitter. Using a recipe that dates back to the early 1900s, Fernet Hunter is made using a low-temperature rotational infusion method, from a combination of botanicals found in and around the Brunnwald Forest. Orris Root, Arnica, Lavender and Angelica are some of the 15 herbs and spices used. These are handpicked and dried during the hunting season, hence the name Fernet Hunter.
Nose: lavender, citrus, ginger
Palate: floral, round, silky, hint of lime zest
Finish: pleasant bitter notes with a slight bite
Serve: Over ice, with soda, tea or in cocktails