But above all, the fernet is a story of passion, a cultural phenomenon difficult to decipher from the outside. To the point that many foreigners recently arrived in the country are surprised by our peculiar taste for this drink and the rituals around it.
It also has a very particular way of preparing it that makes any Argentine feel at home wherever they are drinking it, and an Argentine province (Córdoba) where it is the favorite drink and is worshiped with local artists from different musical genres dedicating songs to the fernet.
We can say that the fernet is, in addition to a cultural phenomenon, an acquired taste. And that is why it is also common to hear fernet fans saying that although they did not like the drink at first, then it became his favorite snack.
The preparation ritual, the “famous 70/30”, which is the most perfect way to enjoy this cocktail, 30% Fernet Branca 70% soda cola, means that it is consumed in all social classes and areas, and the fanaticism typical of Argentines, they end up transforming the drink into a unique experience that is enjoyed both in family celebrations and in exclusive parties.
The formula of happiness?
On the palate, the drink often requires the palate to adapt to the characteristic and complex flavor due to the botanical load of herbs in its composition. In addition, it is interesting to know that the history of this drink begins associated with healing and digestive.
And it is precisely that Bernardino Branca created the drink in Milan, Italy, in 1845, and put the last name to the brand, and the last name of his assistant to the style of drink, with which, when Branca is born, the word Fernet is also born. It was only a posteriori and thanks to the acceptance of the artisanal product, that it began to be mass-produced, giving birth to Fratelli Branca Distilleries. For a reason, the wisdom of our grandmothers also resonates with us, in relation to the fact that some liqueurs from the amaro family were used for digestive purposes and even for home purges (there is an ancient use of Fernet for this purpose).
Today the Fernet owes its unconventional flavor to a very protected recipe that involves several dozen of herbs, flowers, fruits, bark and roots -to the delight of any botanist- coming from all over the world and including: chamomile, saffron, tamarind, cinnamon, red cinchona, rhubarb, liquorice, agaric, myrrh gum, sarsaparilla, cardamom, chamomile, bay leaf, plum and mint. Just to name a few of its components. Martín Olivera, Brand Ambassador of Fernet Branca Argentina points out: “no matter how well all the components are known, it is impossible to imitate it because the active ingredient is extracted from each herb in a different way.”
It is very curious to think that a drink that we have so naturalized, that is part of the landscape of the table of all Argentines, requires a tremendous work of curing the raw material.
Also, another key point it is the time that it is allowed to mature in the oak vats of Slavonia (a geographical and historical region in the eastern part of Croatia), characteristic of the company. The mixture spends twelve months there until it reaches the right point of maturation in which all the ingredients are balanced and achieve their flavour.
“Once the active components of each raw material have been obtained, they all come together to give birth to Fernet, and they will rest for 12 months in Slavonian oak vats and barrels. After that exact time, the fernet is filtered and bottled” adds Martín Olivera.
That Argentine fascination
As for the ways to take it, there are several, although the most popular -also promoted by the Branca company itself- is the famous: “70%-30%”, along with a good amount of ice that is essential to get a refreshing drink. In turn, for those who prefer higher alcohol content, you can make half and half, or the famous ‘coronado’, that is, Fernet is placed again to finish and thus the foam of the soda is neutralized.
As for the dilemma of why we like Fernet so much, perhaps it will remain a mystery just like its secret formula.
Perhaps the formation of taste influences both the flavor of a drink or a food, as well as the customs and habits characteristic of that place, its relationship with that food and the history that is passed from generation to generation.
Perhaps then the taste or predilection for a drink has more to do with the cultural facet, which defines and shapes us. We are what we eat or drink, and it makes sense that we should be.
Source: Ambito
David William is a talented author who has made a name for himself in the world of writing. He is a professional author who writes on a wide range of topics, from general interest to opinion news. David is currently working as a writer at 24 hours worlds where he brings his unique perspective and in-depth research to his articles, making them both informative and engaging.
