Herbal liqueur Fernet. Herbal liqueur Fernet Alcoholic drink fernet
Fernet Stock) - Czech herbal liqueur (fernet) with 40% strength. Its production was established in 1884 in Trieste by an Austrian citizen Lionello Stock. After the collapse of Austria-Hungary, Stock moved production to a plant in Bohemia in the Czech Republic, near Pilsen.The fragrance consists of 14 herbs from all over the world, three of which are Czech. The composition and recipe are kept secret, but at least 3 components are known for certain: gentian root, centaury and Roman chamomile. During production, the herbs are soaked for several months in alcohol. From 10 to 14 tons are produced monthly, then the liquor matures in oak barrels.
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An excerpt characterizing Fernet Stock
All this, according to fifty years of habit, had a physically unsettling effect on the old general; he anxiously hurriedly felt himself, straightened his hat, and at that moment, as the sovereign, getting out of the sleigh, raised his eyes to him, cheered up and stretched out, filed a report and began to speak in his measured, ingratiating voice.The emperor glanced at Kutuzov from head to toe, frowned for a moment, but immediately, overcoming himself, came up and, spreading his arms, hugged the old general. Again, according to the old, familiar impression and in relation to his sincere thoughts, this embrace, as usual, had an effect on Kutuzov: he sobbed.
The sovereign greeted the officers, with the Semyonovsky guard, and, shaking the old man's hand once more, went with him to the castle.
Left alone with the field marshal, the emperor expressed his displeasure at the slowness of the pursuit, for the mistakes in Krasnoye and on the Berezina, and told him his thoughts on the future campaign abroad. Kutuzov did not make any objections or comments. The same submissive and senseless expression with which, seven years ago, he listened to the orders of the sovereign on the field of Austerlitz, was now established on his face.
Slivovitz golden three years
Slivovitz golden three years
Triletá zlatá slivovice
Golden plum brandy ten years
Golden plum brandy ten years
Slivovice košer pět let zrajicí
It is made from lightly dried dark plums of late varieties, carefully (so as not to damage the stones) mashed in a mortar and fermented. Usually future slivovitz undergoes double distillation, but plum brandy of this brand is honored with three distillations and is distinguished by a particularly delicate bouquet, in which the ripeness of the fruit, the lightness of the pollen, the freshness of the foliage and the strength of the tree are easily guessed. Golden plum brandy is aged for at least one year in oak barrels, after which it becomes even softer, changes color from transparent to pale gold, and new exquisite tones are added to its bouquet.
Kosher Golden Slivovitz 5 years old
Zlatá slivovice košer pět let zrajíci
This is a vintage selected distillate from mature plums. Produced according to original recipes since 1934. Its aroma resembles cognac and has a very delicate and refined plum taste. This slivovitz gets its exceptional harmonious aroma and golden hue by a long maturation of the distillate in Limousin oak barrels. All stages of production are supervised by a representative of the Orthodox Union of American rabbis.
Golden plum brandy
Golden plum brandy
It is made from lightly dried dark plums of late varieties, carefully (so as not to damage the stones) mashed in a mortar and fermented. Usually future slivovitz undergoes double distillation, but plum brandy of this brand is honored with three distillations and is distinguished by a particularly delicate bouquet, in which the ripeness of the fruit, the lightness of the pollen, the freshness of the foliage and the strength of the tree are easily guessed. Golden plum brandy is aged for at least one year in oak barrels, after which it becomes even softer, changes color from transparent to pale gold, and new exquisite tones are added to its bouquet.
Grushovitsa
Grushovitsa
It is mainly produced from the fragrant variety "Williams". Obtained by double distillation of fermented wort, similar to cider. Pear is distinguished by its original bouquet, which is dominated by the delicate taste of fresh pear.
Apricot
Apricot
A traditional Czech strong drink with a long history. Produced by triple distillation of must from ripe apricots. In the process of maturation (at least one year), the distillate gets a delicate aroma and taste of apricots. Recommended as an aperitif or in cocktails.
Yablokovitsa
Yablokovitsa
Apple has a pleasant apple aroma, and double distillation and long maturation make this drink fragrant, delicate and slightly sweet.
Vishnevitsa
Vishnevitsa
Produced from late varieties of dark cherries or sweet cherries. Cherries are obtained by double distillation of fermented pomace containing pulp and pits. Cherry is distinguished by the original taste and aroma of ripe cherries. Due to its original taste, the drink is recommended to be used primarily as an aperitif, but it is also extremely good as a classic brandy.
Slivovitz "Bohemian Honey"
Slivovitz "Bohemian Honey"
The drink is based on 3-year-old white plum brandy infused with linden honey, which combines the taste of traditional slivovitz with the taste and aroma of linden honey.
Borovichka
Borovichka
The basis for the production of this drink are black juniper berries. Borovichka is obtained by triple distillation of fermented pomace from these fruits. In terms of its taste qualities, borovichka resembles gin, but it differs in a softer and more noble taste inherent in real brandy. The drink is ideal as an aperitif, can be consumed both in its pure form, including chilled, and with lime or lemon juice, tonic, as well as in cocktails.
It has a light, soft honey color. The character of this drink is emphasized by a strict spicy aroma and rich spicy-tart taste.
Shtro Jagerte 40
Shtro Jagerte 40
Shtro Jagerte 60
Shtro Jagerte 60
Having in its composition sweet herbal tea, reminiscent of buckwheat honey in color, this drink will not leave you indifferent to yourself! A calm, light orange-berry aroma, combined with a rich caramel flavor and a light fruity aftertaste, will fill you with the feeling of summer.
Amber-saffron color, bright caramel aroma and floral bouquet, tart caramel taste, walnut aftertaste and warming warmth - these are the distinguishing features of this unusually strong drink.
Shtro Jagerte 40
Shtro Jagerte 40
Thanks to the addition of sweet herbal tea to the recipe, this drink acquired the color of buckwheat honey and citrus-caramel taste with a slight honey aftertaste. Its hallmark is a very pronounced orange-berry bouquet.
Absinthe de Moravi
Absinthe de Moravi
The composition of the herbs used in the production of absinthes of the Milan Metelka distillery is the same - wormwood, anise, mint, coriander, fennel, iris, angel. However, due to the different quantitative composition, a wide variety of tastes is achieved. Each of the four types of absinthe is unique in its own way.
Absinthe de Moravi, like Absinthe Naturel, does not contain dyes. Mint tones are well guessed in the taste, however, the presence of anise seeds and fennel as a filler give this absinthe a more complex taste. Due to the minimum anise content, when diluted with water, Absinthe de Moravi does not become cloudy.
Fernet is an Italian type of amaro, in other words, a group of bitter herbal liqueurs with a strength of up to 45%. The exact composition and proportions depend on the manufacturer, but the classic ingredients are: myrrh, rhubarb root, chamomile, cardamom, aloe, oregano and saffron. Grape alcohol is taken as the basis of the tincture, and the finished drink gets a rich brown tint by adding caramel.
Historical reference. There are several versions of the origin of bitters, several European countries claim to be the birthplace of fernet: France, Italy, Czech Republic, Austria. However, most researchers agree that this liquor appeared in the 19th century in the Italian region of Lombardy.
Presumably, the creators of the new alcoholic drink were the pharmacist Bernardino Branca (the founder of the most famous Italian brand Amaro) and his companion, the Swedish doctor Mr. Fernet, after whom the bitter is named.
Production features. To get a real fernet, all herbs are soaked in grape alcohol, then the tincture is filtered and aged in oak barrels for 6 to 12 months. The exact details of the technology, again, depend on the individual manufacturer and are not made available to the general public.
Types (brands) of fernet
In Italy, so far only Branca brand amaro liqueur has the name "Fernet", although the composition of other manufacturers' products may be close to this bitter in composition. The Fernet Branca recipe has been kept in the strictest confidence for more than a century and a half: the date of birth of the drink is considered to be 1845. The manufacturer claims that the liquor contains 27 herbs, most of which grow outside of Europe and are supplied to the country specifically for the manufacture of the famous drink.
Branca - brand from the creator of the first fernet recipe In the Czech Republic, fernet Stok ("Stock") is produced. Czech fernet insist on only 14 herbs, but they are collected in the Alps. The strength of the classic variation is 40%, however, for ladies and lovers of alcohol, there is a citrus fernet with a strength of only 30%.
Stock - Czech answer Despite belonging to the same type of alcohol, Stock should by no means be confused with Branca - these drinks have a completely different composition, "intersecting" only a few ingredients, and, accordingly, a different taste.
The fernet drink is very popular in Argentina, where it was brought by Italian emigrants. Refugees used herbal liquor more for medicinal purposes, but Argentines quickly appreciated the taste of the "medicine", and today the country produces more than 50 million liters of fernet per year. From here, the bitter came to other states of Latin America.
In addition, fernet fell in love in Denmark and in the US state of California - there, in almost any bar, you can order a strong Italian bitter with ginger beer.
The Czech Fernet Stock has a citrus subspecies (called "Citrus") for lovers of medium-strength spirits How to drink fernet
Any fernet liqueur is most often served after a hearty dinner, since the medicinal herbs contained in the composition promote digestion, so the drink perfectly copes with the role of a digestif (alcohol after a meal). For the same reason, fernet can be drunk before meals, so that the food is better absorbed. Herbal liqueur is also often added a couple of drops to coffee or tea.
Some gourmets drink fernet in its pure form - both chilled and at room temperature, snacking on citrus fruits - mainly oranges and grapefruits. The degree of heating affects the aroma and sharpness of taste, the higher the serving temperature, the stronger the herbs are felt.
Any fernet can be diluted with cola Fernet with cola is considered a classic combination (the proportions depend on the taste of the taster), it is also not forbidden to dilute strong liquor with soda, plain water, lemon juice.
Cocktails with fernet
Being a bitter, fernet easily replaces angostura in cocktails such as Manhattan, The Little Prince, Bourbon and others. However, there are recipes created specifically for this drink:
- Hanky Panky - mix one part London Dry gin and vermouth, add a few drops of fernet, garnish with orange zest.
- Apple Stock - 1 part fernet Mix the stock with 3 parts apple juice, add ice and ground cinnamon to taste.
If not Screaming Eagle, then what? Available Napa Wines A feature of American winemaking is that the higher the price, the lower the popularity. But cult wines such as Screaming Eagle have been heard around the world. We managed to find some interesting wines at an attractive price, allowing you to get acquainted with the styles of California.
Shipment of products to legal entities is carried out in accordance with applicable law.In accordance with the recommendations of the FS RAR dated 06/25/18, we notify: alcoholic products can be purchased directly at. Boutique Winestyle LLC, TIN: 7713790026, license: 77RPA0010390 dated November 5, 2014, Moscow, Leninsky Prospect, 52Retail Winestyle LLC, TIN: 7716816628, license: 77RPA0012148 dated April 26, 2016, Moscow, Leningradskoe sh., 72, floor 1, room IVa, room 1 to 5Winestyle LLC, TIN: 7715808800, license: 77RPA0010437 dated November 14, 2014, Moscow, Skladochnaya st., 1, building 1Store Winestyle LLC, TIN: 9717017438, license: 77RPA0012229 dated 06/08/2016, Moscow, st. Lyusinovskaya, 53, floor 1, room VIRed Winestyle LLC, TIN: 9717049616, license: 77RPA0012971 dated March 23, 2017, Moscow, Entuziastov highway, 74/2, floor 1, room VLLC "Green Winestyle", TIN: 9718061246, license: 77RPA0013267 dated 04.08.2017, Moscow, Staraya Basmannaya street, 25, building 1, first floor, room 1, rooms from 1 to 9Rose Winestyle LLC, TIN: 9718046294, license: 77RPA0013315 dated 08/24/2017, Moscow, Prospekt Mira, 70, floor 1, room No. IV, rooms 1 to 4Nice Winestyle LLC, TIN: 7716856204, license: 77RPA0013269 dated 08/04/2017, Moscow, Sadovaya-Sukharevskaya street, 13/15, basement, room VII, rooms 1 to 3Soft Winestyle LLC, TIN: 7719485100, license: 77RPA0014417 dated March 22, 2019, Moscow, Izmailovsky Boulevard, 1/28, floor 1, room I, com. 1, 2, 2A, 3-5Soft Winestyle LLC, TIN: 7719485100, license: 77RPA0014437 dated April 4, 2019, Moscow, Osenniy Boulevard, 20, bldg. 1, 1st floor, room 275, com. 1-5
Fernet (Fernet)- This is a bitter liquor on herbs with a strength of up to 45%. As a rule, it is of Italian origin and belongs to the group - amaro.
It is prepared according to a special recipe based on grape alcohol with the addition of caramel and various herbs. Today, the exact composition and proportions of the drink depend on the manufacturer. But in the classic version must be present: saffron, aloe, rhubarb, chamomile, cardamom, oregano and myrrh.
The definition of "Fernet" includes drinks that are well known to us. And among them:
- Fernet-Branca (Italy, Milan)
- Fernet Stock (Czech Republic, Pilsen-Bozhkov and Italy, Trieste)
- Becherovka (Czech Republic, Karlovy Vary)
- Riga Black Balsam (Latvia)
A Brief History of the Fernet Drink
To date, there is no clear chronology of the appearance of this drink. And at once four countries (Italy, Czech Republic, Austria and France) claim the title of the birthplace of this bitter drink.
But most researchers of alcohol culture tend to believe that Fernet first appeared in the 19th century in the Italian region of Lombardy.
Features of the production of Fernet liqueur
Each company has its own production secrets, but still the basic processes are a bit similar to each other and include the following steps:
- Soaking herbs and roots in grape spirit
- Beverage filtering
- Aging in oak barrels from 6 to 12 months.
Popular brands of herbal liqueur Fernet
- Fernet Branca
Made in Italy since 1845. Initially, this drink was created purely for medicinal purposes for the treatment of gastric diseases. And today this drink is produced on an industrial scale by Fratelli Branca Distillerie S.r.l. Fernet Branca is infused with 27 herbs that are collected on five continents. The drink matures for a year in oak barrels. The alcohol content is from 39 to 40%, in rare cases - up to 43%.
- Fernet Stock
Czech analogue of herbal liquor with a strength of 40%. It began to be produced in 1884 in Trieste, but after the collapse of Austria-Hungary, the plant was moved to the Czech Republic. Fernet Stock contains only 14 herbs, but due to the fact that the recipe is kept in the strictest confidence, only three components are known: gentian, Roman chamomile and centaury.
During the production process, the herbs are soaked in alcohol for 2-3 months, and then the bitter is left to mature in oak barrels.
How to drink and what to eat Fernet liqueur
Despite the fact that the alcohol we are considering is quite strong, it is still customary to serve it as a digestif. But you can also drink it before meals, as the herbs contained in the liquor contribute to better absorption of fatty and unhealthy foods.
Most lovers of herbal drinks prefer to drink it in its pure form. Someone likes a slightly chilled version, while someone prefers a drink at room temperature.
As an appetizer, it is best to serve fruit, ideally if it is oranges or grapefruits.
For example, in Argentina, Fernet is very popular among the local population and is diluted with cola. There are no clear proportions, you can experiment and look for your perfect taste balance.
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