Fernet is one of my favorite drinks; it may not be for everyone, but if you like it, chances are you love it.
Fernet is an herbaceous and extremely flavorful Italian amaro, usually composed of more than twenty herbs and spices. Fernet-Branca – far and away the most popular producer of the liqueur – claims to use 27 different herbs from four continents to develop their concoction, before aging it in an oak barrel for at least a year. Some of the more prominent ingredients in Fernet include aloe (which gives the drink an invigorating quality), and eucalyptus (which imparts a unique woody flavor). Most famous, however, is Fernet’s prolific use of saffron, the world’s most expensive food per weight. Fernet and saffron are inherently linked, so much so that it is frequently rumored that three-quarters of the world’s saffron supply ultimately ends up in Fernet. That number has been debunked by many, but even if exaggerated, its essence still serves a point: one of Fernet’s defining flavors is one of the world’s most exotic and luxurious ingredients.