Fernet Francisco is the first locally crafted, Bay Area fernet style bitter amaro made by Max Rudsten and Ben Flajnik. 12 hand-picked, local herbs and botanicals are carefully selected for their bold aromas and intense flavours and vapour infused into  a core distillate composed of local grape-based brandy and organic natural grain spirit.

This is the Ruibarbo made using Rhubarb root as the main botanical. Much like Manzanilla, it infuses a medley of aromatic herbs and botanicals for 3 weeks in local grape based brandy using stainless steel fermentors. A rounder, sweeter, and slightly spicier fernet with notes of citrus peel, anise and cashew nuts.