Botanicals: Uses over 40 ingredients, including wild-foraged plants, with primary bitterness from house-roasted dandelion root, plus sumac, sassafras, wild mint, and elderflower.
Base & Aging: Fortified with non-GMO corn distillate, sweetened with beet sugar, and aged for at least six months in used red wine barrels.
Tasting Notes: Features aromas of fresh mint, cacao, bitter orange, sarsaparilla, allspice, white pepper, and pine resin.
A flavor that could only come from Southern Appalachia, Eda Rhyne’s Appalachian Fernet combines an impressive collection of aromatic herbs from Western North Carolina with spices from around the globe to create an evocative and dynamic taste. Its perfect at the bar, the dinner table or the darkest forest coves.
