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peppermint and citrus zest with a dry
Rhubarb root is the star of this fruity twist on Fernet Francisco's standard bottling
This bar is made by soaking cacao nibs in sparkling white wine in a wine barrel
lingering smoky finish
Fernet Francisco Ruibarbo Other peppermint and citrus zest withSan Francisco loves Fernet. So a group pf Fernet heads formed a company to quench that thirst with their own take on the classic amaro. Rhubarb root is the star of this fruity twist on Fernet Francisco's standard bottling, Manzanilla. Much like Manzanilla, Ruibarbo is based on a local grape brandy infused with 12 botanicals. The overall weight of this variant is bigger and the mint bontaincals of the original were replaced with other ingredients in
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