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Using a recipe that dates back to the early 1900’s, this aromatic spirit is made from a select combination of botanicals, including Arnica, Orrisroot, and Lavender, which are found in and around the Austrian town and forest of Brunnwald.
These herbs and spices are handpicked and dried during the hunting season, hence the name Fernet Hunter. Utilizing a low-temperature infusion method, the true essence of each ingredient is extracted, which gives Fernet Hunter its unique character and balance.
Established in collaboration between father and son (Holzer and Holzer), Fernet Hunter combines centuries of experience in distilling and alcohol trade with a modern approach in bartending.
Fernet Hunter can be enjoyed in many ways, but it’s best consumed chilled - with soda, tea, or in cocktails.
Produce in Austria