The Tasting Panel magazine

February 2014

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30 / the tasting panel / february 2014 WHAT WE'RE DRINKING I t's the bartender's handshake: A shot of Fernet Branca, shared between friends, has become the way in which our industry tackles R&D, welcomes newcomers and celebrates our community. But while Fernet has led the way, the Fratelli Branca portfolio offers a variety of products that deserve equal shelf space—and industry adoration. "We've had tremendous success with Fernet over the last ive years," admits Dan Hagendorn, Los Angeles Market Manager for Iniium Spirits, "so it is sometimes easy for the rest of the products in the Fratelli Branca portfolio to be overlooked." But while Fernet is an undeniable star, the other spirits in the portfolio are no walllowers. "The Branca family has approached the entire portfolio with the same commitment to excellence that bartenders have come to expect and appreciate from Fernet," continues Hagendorn. "Today's bartenders The Fernet Family LOS ANGELES FINDS THAT THERE'S MORE TO FERNET by Rachel Burkons / photos by Susan Sabo At Venice CA's Scopa Italian Roots, some of the city's top bartenders gathered to showcase and enjoy the Fratelli Branca portfolio: Justin Pike, Bar Manager at The Tasting Kitchen; Ricky Yarnall, Bar Manager, Harvard & Stone; Marco Antonio Ramos Monterrubio, bartender, Scopa Italian Roots; Gilbert Marquez, bartender, Scopa Italian Roots; Pablo Moix, co-owner, Scopa Italian Roots; Alessandro Bermudez, Vice President of Craft Spirits, Young's Market Company of California; Dave Kupchinsky, Bar Manager, The Eveleigh. Fernet Branca has become an industry favorite for Italy's historic Fratelli family.

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