Antica Distilleria Quaglia Fernet

40% ABV

Cardamom, gentian, mint, rhubarb, clove, wormwood, green anise, aloe, licorice, marjoram, and nutmeg are macerated in spirit for 3 weeks and then rested in stainless steel for an additional 3 weeks. It has a residual sugar of 40g/Liter which is relatively high for Fernet. This makes it a bit more approachable than the ubiquitous Fernet Branca, though certainly not sweet. 

About Antica Distilleria Quaglia:
Situated in Castelnuovo Don Bosco in Piedmont, the Distilleria Quaglia was purchased in 1906 by the great-grandfather of the current distillery director, Carlo Quaglia. A succession of ancestors passing historical and traditional knowledge of distillation, liqueur, and vermouth production from one generation to the next brings us to present day. Our fortunate introduction to Carlo and his masterful artisanship came from brothers Alessandro and Gian Natale Fantino, to whom they entrust the production of their Barolo Chinato with staggering results. 

The ambition of Distilleria Quaglia is to preserve a multitude of traditional liqueurs and vermouths from Piedmont. We first began importing the Bèrto line with their two sweet vermouths, the red (Ross da Travaj) and white (Aperitiv dla Traddission), which are standard-bearers of traditional vermouth di Torino and express typical Italian craftsmanship. To make their sweet vermouths, Carlo infuses a variety of local, home-grown, and carefully sourced herbs and spices for two months until gently pressing them off so not to extract vegetal qualities that could upset their subtle aromas. The resulting infusion, along with sugar and alcohol, is added to a base of dry Italian wines and ages for a minimum of one month before bottling. The vision speaks for itself, resulting in Piemontese vermouths that can be enjoyed on their own, perhaps in a tumbler with ice and a simple curl of orange peel.