Fernet Francisco Manzanilla Emilio Hidalgo The cooked agave is then

The cooked agave is then crushed with a Tahona (large round stone) before fermenting in open-air wood tanks over about 4 days

It features 12 botanicals and “water torn from New Zealand’s Southern Alps

Bixby Dry Gin (750 ml)

with a very rich and delicate mouthfeel

The palate is bold with red pepper

Fernet Francisco Manzanilla Emilio Hidalgo The cooked agave is thenFernet Francisco Manzanilla was first introduced to the market in 2015 by San Francisco based fernet enthusiasts, Max Rudsten and Ben Flajnik. It is made with a variety of herbs and botanicals sourced from local Bay Area markets including rhubarb, gentian root, cardamom, bay leaves, orange peels, and peppermint among others. The featured ingredient is German chamomile which is also called manzanilla. Bottled at 40% abv.