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Henri Vallet came to Mexico from France in the mid-19th century, and began making European style digestive liqueurs, using traditional and local spices and botanicals. They've become beloved by many for their unapologetic intensity, and that goes doubly for the Fernet. Made from a maceration of aromatic plants, roots and spices including cinnamon, clove, Quassia wood, gentian root and cardamom. An intensely herbal, woodsy digestif.
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