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Fernet Ulrich Marolo
The recipe for Fernet Ulrich, handed down by the botanist and pharmacist Domenico Ulrich, was reworked by Marolo who in a wise and careful way was able to mix the essences still permitted, obtaining a bitter liqueur with an incisive and exuberant taste.
It is obtained by maceration and distillation of 35 components (aromatic herbs, woody essences and spices), some of which are aged for 4 years in barrels.
Excellent as an after-meal, it can be consumed pure or, alternatively, added to coffee or hot water. In the summer months it is ideal with soda water and ice. Perfect for creating cocktails such as the legendary Fernet and Cola.
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