Fernet and amaro are not exactly the same, although they do share similarities. Both are bitter, aromatic spirits that are often enjoyed as digestifs. However, there are some key differences in terms of ingredients and production methods.
Fernet is a specific type of amaro that originated in Italy. It is typically made from a blend of herbs and spices, including myrrh, rhubarb, chamomile, cardamom, aloe, and saffron. These ingredients give Fernet its distinctive flavor profile, which is often described as intensely bitter with herbal and medicinal notes. The base spirit used in Fernet is typically distilled from grapes, adding a subtle fruitiness to the overall taste.
On the other hand, amaro is a broader category of bitter liqueurs that encompass a wide range of styles and flavors. While Fernet falls under the amaro umbrella, not all amaros are Fernet. The term “amaro” literally means “bitter” in Italian, and different regions and producers have their own unique recipes and methods of production.
Amaros can vary significantly in terms of ingredients and flavors. Some may focus on botanicals like gentian root, wormwood, or citrus peel, while others may incorporate more exotic ingredients like artichoke or even coffee. The base spirit used in amaros can also vary, with some being made from grapes, while others use grain or even beet distillates.
In terms of production, both Fernet and amaro undergo a maceration process, where the herbs and spices are steeped in the base spirit to extract their flavors. This process can last anywhere from a few days to several months, depending on the desired intensity. After maceration, the liquid is typically filtered and often sweetened with sugar or honey to balance out the bitterness.
Personal experience: I have had the pleasure of tasting various types of amaros during my time as a sommelier. Each one had its own unique flavor profile, ranging from floral and citrusy to earthy and herbal. Fernet, in particular, stood out to me with its bold and intense bitterness. It took some getting used to, but I found myself appreciating its complexity and the way it lingered on the palate.
While Fernet is a type of amaro, not all amaros are Fernet. Both share a common trait of being bitter, aromatic spirits, but their specific ingredients, flavors, and production methods can vary significantly. Exploring the world of amaros can be a fascinating journey, as each one offers a distinct taste experience.