Distilled in Williamsburg by Patrick Miller (formerly the chef at Rucola here in Brooklyn), this fernet is made using one hundred percent natural ingredients and follows Miller's philosophy 'garbage in, garbage out.' Deep in color, it's herbal and minty on the nose herbaceous and bitter on the palate, but with just enough sugar to create balance and invite another sip. At 35% ABV, it's enjoyable neat after a meal, as a wind-down drink in the evening... or even, as some will tell you, as a hangover cure!