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56 / the tasting panel / december 2015 COVER STORY recipe is kept in a safe accessible only to the president of the company. Fernet-Branca isn't a liqueur or an elixir, but it shares attributes of both. In fact, for more than a century, it was sold in pharmacies, marketed as something of an alchemic remedy. What is known about Fernet-Branca is that it is comprised of 27 varieties of herbs sourced from four continents. A partial list of ingredients includes aloe ferox, chamomile, myrrh and saffron. The rest is a secret. After arriving at the distillery, the botanicals are divided into two groups. Some of the botanicals—such as the aloe and chamomile—are infused in boiling water and left to macerate for a month. The remainder of the ingredients is steeped in alcohol. The two infusions are blended in a large tank and allowed to rest to ensure the various flavors fully integrate. The aromatic blend is then filtered and transferred into oak barrels for a year. Over the past decade or so, Fernet- Branca has experienced a phenomenal jump in popularity. "There is something magical about its unique flavor," con- tends Edoardo Branca, a sixth-genera- tion family member and USA Manager for Fratelli Branca. "Fernet-Branca offers consumers a true rite of passage to a superior awareness in taste." After nearly two centuries, Fernet- Branca has attained near cult status among bartenders and mixologists. In addition to being renowned for its restorative properties, Fernet-Branca is an indispensable ingredient in scores of mixed drinks and classic cocktails. Birth of Brancamenta Brancamenta is equally deserving of a place in your heart. Launched in 1960, this classic drink is said to be inspired by opera singer Maria Callas, who was known to drink Fernet-Branca along with a touch of mint leaves before each performance. About the same time, it became popu- lar during the hot summer months to serve Fernet-Branca over crushed ice with added mint leaves. Soon execu- tives at Fratelli Branca noticed the trend and the rest is history. Fernet-Branca has a proprietary mix of herbs, spices and roots—plus the crowning touch: the addition of Piedmontese peppermint essential oil and a touch of cane sugar. "Brancamenta is best when served chilled and neat," says Edoardo Branca. "There are also numerous drinks featuring Brancamenta that are zesty and exceptionally refresh- ing. A popular favorite combines Brancamenta, basil leaves and a fill of club soda. It's quite delicious." Brancamenta creates a lush mouth- feel and allows its range of flavors to luxuriate long on the palate. Carpano Acquired Fratelli Branca has relied on its motto—Novare SerbaNdo—on numer- ous occasions to help shape its destiny. Following the motto, which means "to innovate while preserving ones roots," the company seized on the opportunity to acquire the prestigious firm, Carpano House, maker of the first vermouth ever created in 1786. Antica Formula was invented in nearby Turin, although today it is crafted at Fratelli Branca according to the original recipe. The process begins with a base of Piedmont muscatel wine into which a mix of signature notes of vanilla and precious saffron are added. After blending, the product is rested for two months to ensure that all of the various constituent flavors have melded fully into this "nectar of the gods." That Antica Formula is marvelous in a Manhattan is a given. Its wafting aromatics and brilliant flavors perfectly complement whiskeys of every type and style. According to Branca, the distillery is committed to faithfully preserv- ing Antica Formula intact. "It is an antique jewel. We wouldn't dare change a thing." Introduced in 2014, Carpano Dry vermouth is the latest release from the legendary distillery. This new vermouth has a drier taste profile and contains less sugar than other brands of dry vermouths. Considering the surging popularity of the cocktail, the timing of this release couldn't be better. Carpano Dry vermouth is made on a foundation of Italian white wines. After blending, the wines are fortified with grape spirits and flavored with a botanical mix of aromatic herbs, roots and bark. Among these aromatics are Italian artemisia and Dittany of Crete, an herbaceous plant grown exclusively on that Greek island. It's largely responsible for the vermouth's unique flavor. Punt e Mes Punt e Mes is the definitive example of an aperitif precisely balanced between bitter and sweet. Created in 1870 by Carpano, it is said to be Fernet-Branca has a proprietary mix of herbs, spices and roots.