Fernet Francisco Ruibarbo is a rhubarb-forward fernet from San Francisco, bottled at 40% ABV (80 proof). Fernet Francisco is made with the help of Farid Dormishian, owner and master distiller of Falcon Spirits in the Bay Area.
Its fernet base is made from 12 local organic herbs and rhubarb, infused in grape brandy and organic grain spirit, with botanicals sourced from Bay Area markets.
In the Ruibarbo, rhubarb root takes centre stage: the spearmint and peppermint of the brand's other fernet are dropped so the rhubarb can lead.
The result is earthy, bittersweet and herbal, with tart rhubarb, dried fruit and warm spice, less minty than classic fernets.
It is a local twist on San Francisco's favourite bartender's shot.
Tasting Notes
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Nose: Rhubarb root and herbs.
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Palate: Earthy and bittersweet, with tart rhubarb and spice.
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Finish: Dry and bitter.
Specifications
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Producer: Fernet Francisco (with Falcon Spirits), San Francisco Bay Area
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Style: Fernet (amaro)
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Botanicals: 12 local organic herbs, rhubarb root
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Base: Grape brandy and organic grain spirit
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ABV: 40% (80 proof)
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Origin: California, United States
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Size: 750ml
How to Enjoy It
Serve Fernet Francisco Ruibarbo as a digestif, neat or over a large ice cube, after a rich meal. In San Francisco, fernet is traditionally poured as a quick chilled shot with a ginger ale chaser. It mixes well with cola or ginger beer over ice, and its rhubarb character shines in a Toronto with rye whiskey, a Hanky Panky with gin and sweet vermouth, or a fernet sour with fresh lemon. A bar spoon adds earthy depth to a Manhattan. Pair it with dark chocolate, espresso or strawberry-rhubarb pie. Keep the bottle in a cool, dark place after opening.
Frequently Asked Questions
What makes Ruibarbo different?
Rhubarb root leads, with the mint left out for a less minty, more earthy fernet.
What is it made from?
12 local organic herbs and rhubarb infused in grape brandy and organic grain spirit.
How strong is it?
It is bottled at 40% ABV, or 80 proof.
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