Faccia Brutto Aperitivo Liqueur
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Product details
Faccia 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.
The Aperitivo liqueur is made using a 2-week maceration of organic gentian, quassia, star anise, allspice, kola nut, rhubarb root, orange peel, and salt, in neutral grain spirit. Has the lightness and breezy quality of Aperol, with a bitterness level of Campari, but all with a much greater herbal depth and more luscious spice component. 24% abv.
- 5 stars: 3 (75%)
- 4 stars: 1 (25%)
- 3 stars: 0 (0%)
- 2 stars: 0 (0%)
- 1 star: 0 (0%)
Love this apertivo from Italy. Less bitter than Campari in my Negroni.
This makes for my favorite Boulevardier, hands down. I used 1.5 parts High West Rye to one part FB and one part Antica and flew through a bottle of the FB.
Love the packaging, love the product, love the brand. Somewhere between Aperol and Campari but more complex, versatile, and less cloying at the same time.
Not as sweet as Aperol, not as bitter as Campari, a mashup in the middle. I've used in my Negronis with Bombay Sapphire gin and a couple different Italian sweet vermouths, it gives it a bit milder flavor. Nice effort from a US based independent distiller.
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