We infuse a medley of aromatic herbs and botanicals for 3 weeks in local grape-based brandy using stainless steel fermentors. Meanwhile, in our Arnold Holstein pot still, we craft a bold and aromatic chamomile tea which is used to blend down infusions to our desired ABV.
The result is a focused expression of chamomile, with a splash of mint and a balanced bitter finish. Classed as bitter, Manzanilla contains 3 grams of residual sugar per liter, making it the driest fernet on the market.
