Henri Vallet began crafting these classic bitters in the 1860s, when he emigrated to Mexico from France during the country's brief French colonization period. When the imperial emperor was eventually deposed, Henri Vallet remained in his adopted homeland, and by the 1880s he had established local prominence as a skilled distiller of elixirs and liqueurs — including this fernet, still crafted today according to his original recipe formulation.
Tasting Notes: Aromatic plants, roots, and spices including cinnamon, clove, quassia wood, gentian root, and cardamom — an intensely herbal, woodsy digestif.
How to Use: The Mexican bartender's fernet — neat after dinner, or a bracing dash in coffee and stirred cocktails.
