Ingredients
Peppermint and saffron lead a bitter root base of gentian and rhubarb, macerated in small batches in Greenpoint.
History of the Brand
Patrick Miller founded Faccia Brutto in Greenpoint, Brooklyn in 2019 after years of making amari at home for bartender friends.
The house name — 'ugly face' — is a nod to the family cook's affectionate insult, and the labels carry the same deadpan humour.
Fernet Pianta was the distillery's answer to the bar-industry shot culture built around Fernet-Branca, made locally and at a slightly softer proof.
It became a New York bar staple within a few years and helped establish Brooklyn as a serious amaro-producing address.
Tasting Characteristics
Peppermint, saffron and damp earth.
Menthol-forward but rounder than Branca, with rhubarb, myrrh and a whisper of orange.
Long, cooling and firmly bitter.
Flavor meter
How to serve it
- 01Ice cold as a shot, the way Brooklyn bartenders drink it.
- 02In a Hanky Panky in place of Fernet-Branca.
- 03With cola over plenty of ice.
- 04In a Fernet Sour with lemon and egg white.
Where to Get It
Distributed in New York and a growing list of US states; shipped direct where legal.
New York bottle shops
Widely stocked across Brooklyn and Manhattan.
Faccia Brutto direct
Ships to many US states from the distillery site.
Craft-focused retailers
Search 'Fernet Pianta'.
Where to buy Faccia Brutto Fernet Pianta
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Faccia Brutto Fernet Pianta FAQ
How does Fernet Pianta compare to Fernet-Branca?
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It is slightly lower in proof and rounder, with the same menthol rush but less of Branca's dry, medicinal bite.
Is it made in Italy?
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No — it is distilled and macerated in Greenpoint, Brooklyn, in the Italian fernet tradition.