09/24/2026
Digestifs or digestivos are traditionally served after a big meal to aid digestion. Originally based on ingredients local to a specific area and viewed as pseudo-medicinal, these are now made all over the world from far flung botanical combos. Great on their own, these can be served room temp, hot (amaro caldo anyone?), or provide complexity in cocktails.
Fernet Francisco was founded by partners Max Rudsten + Ben Flajnik in the Bay Area. It's a modern take on Italian classics using locally sourced grape brandy as its base, as well as botanicals native to northern California. Fernet can be a bracing style so expect lots of mint, eucalyptus, bay laurel, cinnamon and a dry, woody finish. Try this with rye & simple in a Toronto or London dry gin & sweet vermouth in a Hanky Panky cocktail.
Fernet Francisco
Varnelli Amaro dell'Erborista is unfiltered (cloudy), dry, complex and bitter. Made in the Marches region since 1868, along Italy's Adriatic coast. Distinctive in its flavor profile, this is an outstanding regional example of amaro including gentian, rhubarb, a smoky note from local tree bark and sweetened with honey. Give your next spritz some Adriatic attitude and sub this in for Aperol.
Distilleria Varnelli Distilleria Varnelli s.p.a.
Forthave is an east coast, two man operation with a small, but outstanding portfolio of spirits. Their Marseille Amaro is inspired by a 14th-century tonic for the plague & it's a great place to dip your toes into the world of contemporary digestivos. You'll find a balanced blend of over 30 botanicals including lemongrass, chamomile and eucalyptus. Try it neat or chilled in a Nick and Nora glass with a bar spoon of Luxardo cherry juice and a cherry garnish.
Forthave Spirits
Cheers and happy drinking!! 🍹🍸🥃
