Max Rudsten and Ben Flajnik, two local guys with a passion for the peculiar, formed their friendship over a shot of fernet. Prior to this fateful toast, they each had explored their infatuation with complex elixirs. Max had spent tireless days in his backyard experimenting with his own concoctions, constantly macerating, infusing, and barrel-aging different local plants and herbs, exhaustively cataloging the results in hopes of creating the first local, San Francisco fernet. Meanwhile, on an amaro quest of his own, Ben traveled to the most remote corners of the globe, immersing himself in the methods and techniques practiced by some of most renowned international distilleries.
Tasting notes: The sweet aroma of bourbon is followed by a well-balanced captivating medley of rhubarb, cinnamon, clove, fresh orange peels, and California Bay leaves that are a delight on the palate. The bitterness is balanced with sweet; it is not a syrupy Fernet.