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The first Fernet from the Bay Area.
The friendship of Max Rudsten and Ben Flajnik began over a toast with a shot of Fernet. Not a total coincidence since they were both really into this Italian bitter Spirit that’s based on a grape distillate and originates in Italy. It’s usually crafted with several herbs and drunk as a digestif. Rudsten was working on his own recipe and Flajnik was traveling the world, looking at various methods at famous distilleries. The two Bay Area locals created the first locally-crafted Bay Area Fernet.
Fernet Francisco 9th Release is a limited release that’s part of their Cask series. They don’t disclose the entire recipe but we do know this: it’s crafted with grape Brandy and local hand-picked herbs and botanicals, including rhubarb, gentian root, orris root, cardamom, bay leaves, cinnamon, fresh orange peel, peppermint, spearmint, angelica root, and German chamomile. This intriguing Spirit is aged in Willett Bourbon casks for 6 months and it comes out at 40% ABV as a rich, complex, and oaky Fernet. Toast with it neat or use it in your cocktail.
Appearance / Color
Nose / Aroma / Smell
Sweet and herbal.
Flavor / Taste / Palate
Bitter, herbal, and sweet with rhubarb, cinnamon, clove, orange zest, and bay leaves along with oak from Bourbon barrels.
The Flavor Spiral™ shows the most common flavors that you'll taste in Fernet Francisco 9th Release and gives you a chance to have a taste of it before actually tasting it.
We invented Flavor Spiral™ here at Flaviar to get all your senses involved in tasting drinks and, frankly, because we think that classic tasting notes are boring.