Gajárdo Fernet Radicale

In 2013, Marco Schiavo, the fifth-generation owner and master distiller of Distilleria Schiavo in a small town near Vicenza called Costabissara, began experimenting with a traditional production method for Italian liqueurs. As a supporter of the slow food movement, he found all commercially available products too artificially sweetened and, above all, not bitter enough.

After a meeting with like-minded bartender Giacomo Diamante, the two set about trying out different macerations that offer an uncompromisingly herbal and bitter taste right through to the finish and also work perfectly in cocktails without adding the usual large amounts of sugar to the product.

Gajárdo products are based on neutral fruit alcohol, which is infused for 18 days with various herbs, roots and spices using the bâtonnage process to give it its unique aroma. These include gentian, saffron, rhubarb, licorice and mint.

After maceration, the Fernet is only coarsely filtered at room temperature, so it has not undergone the usual cooling filtration and can therefore still contain suspended solids despite its 40% vol. and appear cloudy when enjoyed ice-cold.

In addition to the prominent bitter notes, the typical mint immediately stands out in the aroma. On the palate, the strong herbal impression is complemented by gentian and licorice before the fresh mint notes take over again in the finish.

Drinking recommendation:

Made as a digestive, this is also the clear drinking recommendation (ice cold), but creative cocktails can also be conjured up with Fernet.