Fratelli BrancaBrand Information

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• The origins of Fratelli Branca dates back to 1845 when Bernardino Branca (Great-Great-Grandfather of Count Niccolo Branca) together with his three sons started producing and distributing Fernet-Branca, a bitters liqueur obtained through a secret formula.

• The secrets of the ingredients of Fernet-Branca still remains today, wrapped in the mystery of its origin, probably adapted from a recipe obtained from alchemist monks.

• The family opened their first production plant in Corso di Porta Nuova in Milan in 1845. Today, Fernet-Branca is still produced in the heart of Milan.

• Over the years, Fratelli Branca has expanded considerably, and added products to their line up: – Caffé Borghetti, Grappa Candolini Ruta, and Bianca, Carpano Punt e Mes, Capone Antica Formula and Brancamenta

History

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• The secrets of the distinctive tastes of Fernet-Branca and Brancamenta is obtained by macerating over forty herbs in grape alcohol. The recipe is closely guarded that draws on thousands of years of understanding of medicinal plants.

• The ideal geography of Italy, from the peaks of the Alps to the sun-drenched Mediterranean, Italy has a wealth of wild plants and many have been renowned since ancient times for their curative powers.– Aloe, Angelica, Chamomile, Cinchona, Gentian, Peppermint, Saffron, Rue, Wormwood

• The crushed herb mixture is placed in the top section, and the base spirit is pumped up over the flavoring material, extracting and carrying down the flavor constituents.

• The distillation method uses plants, seeds, roots or herbs as flavoring material.

• Immediately after mixing, the liquid is put into oak barrels (for over a year) where the various substances will gradually amalgamate, with the wood acting as a catalyst in the oxidization process to obtain the final bouquet.

Products

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• Fernet-Branca is refreshing unique liqueur with an aromatic blend of herbs and spices (angelica, rhubarb, saffron and peppermint oil to name a few) aged in oak casks.

• Fernet-Branca is traditionally served as an after-dinner drink in Europe. It’s health-enhancing properties have made it the world’s favorite “Digestivo” (digestive).

• Fernet-Branca is a “Digestivo” to be served after dinner, but it is consumed as an aperitif or a cocktail mixed with mineral water, cola, ginger ale or added to coffee.

• Over 2 Million Cases world Wide

Fernet-Branca

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• Fernet-Branca is becoming the toast of San Francisco – SF Weekly (San Francisco Weekly)

Fernet-Branca

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• “Born” in 1960 Brancamenta is an herbal liqueur, a mint flavored edition of Fernet-Branca.

• Brancamenta is made from a blend of over forty herbs and spices, and this mint-infused version is sweeter, lighter, easier on the palate. The cool, minty aftertaste is cleansing and delicious.

• Widens the drinking occasions from a “digestive” to a “proprietary beverage” style and taste

• Mint flavor popularity favors American consumer base.

Brancamenta

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• Italy has enjoyed a lengthy “love story” with coffee…Caffé Borghetti has a symbolic place in Italian History since it was first produced in the year of the Italian Reunification…1860.

• Caffé Borghetti is made with real Italian espresso coffee and is a liqueur that has been served at European Cafés for over a century.

• Caffé Borghetti is the absolute market leader in Italy in the segment of coffee liqueurs.

Caffé Borghetti

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• Antonio Benedetto Carpano, a native of the Piedmont region of Italy, is credited with “inventing” vermouth in 1786!

• Punt e Mes is the most popular “aperitif” produced by Carpano the renowned producer of Italian Vermouth.

• A combination of a dry white wine, fortified with alcohol, sweetened with sugar and flavored with a blend of aromatic herbs that give it a “one of a kind taste”

Carpano Punt e Mes

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• Carpano Antica Formula was first produced by Antonio Benedetto Carpano in 1786 in Turin, Italy.

• Carpano Antica Formula is made from the Carpano Distillery’s “ancient formula” for (red) sweet vermouth.

• It is distinguished from other sweet vermouths by its hint of vanilla flavor and aroma. The authentic nature of this vermouth is enhanced by using copies of the original 18th Century label and bottle, with the traditional cork and red seal

• It is a “vermouth”, but Carpano Antica Formula is consumed as an aperitif.

Carpano

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• In 1898 in the village of Tarcento in Northern Italy, Giovanni Giustino Candolini began producing his grappa by the time-honored traditional method of distilling grappa.

• After the wine grapes are harvested the grapes are pressed…two products are produced: 85% of the pressing is turned into wine, while the other 15%, which is solid, undergoes a steam distillation which becomes grappa…

• One of the oldest and most respected labels in the highly competitive market for Italian Grappas…

• Candolini Grappa Ruta of which the distillation is unique in that it is aromatized by the infusion of oil from the Ruta Plant and the addition of a Ruta Twig. The Ruta in Grappa is for its digestive properties.

• Candolini Grappa Bianca is made in the traditional grappa distillation process and has a much milder “after taste”.

Candolini Grappa