Fernet Francisco Manzanilla (Chamomile). This is our original formula with a bit of recent improvements. It is minty but not too minty. Our aim is to balance bitter and sweet. Like our other Amari the maceration/infusion time is a minimum of 4 to 6 months with daily mixing, to give it a rich herbal flavor, yet not syrupy due to the low sugar content. Once the infusion time is completed, it takes several days of slow filtration to remove the fine herbs. In parallel steps, we distill a mixture of the herbs macerated in brandy for the distillation to concentrate the aromas. The spearmint and peppermint is yet another distillation step but we employ water vapors (not alcohol).

The final blend is a mixture of the maceration process, distilled herbs, oils extracted from peppermint and Spearmint, and Chamomile tea. The Chamomile tea is used for reducing the ABV to bottling strength, and imparting fresh notes of Chamomile. The giant tea pot is chilled and added to the mixture to reduce the proof to 80. To sweeten the Amaro, we use evaporated cane juice from Louisiana, which is more complex than refined sugar. The product is finally polished for clarity and hand bottled.