Faccia Brutto Amaro Alpino Maison Ferrand it is rested for two

it is rested for two months in stainless steel tanks post distillation and prior to bottling

and Recipe Card

and Last Word

succulent agave plant characterizes the state of Oaxaca

Mash is 68% non-gmo corn

Faccia Brutto Amaro Alpino Maison Ferrand it is rested for twoFaccia Brutto is a line of liqueurs crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he worked for 14 years at restaurants around the world. He grew up in an Italian family in Los Angeles and was strongly influenced as a child by his Italian mother and grandparents for whom the Fernet (Pianta) and Amoro (Gorini) are named. This alpine inspired amaro is a bittersweet distillation of 14 alpine