Fred Jerbis Italian Amaro 16 is definitely a Gateway libation to Fernet. It's kind of like an Amaro growing wiser as a sophomore in college, ready to ace final exams in the Amaro realm.
It is definitely Pine forward, with other Alpine notes like sage, Thyme and rosemary. It's more woodsy than rooty, and more astringent with little to no sweetness at all. It's starting to delve into that realm of camphor and Eucalyptus as well.
You can hear me talk more about it here:
https://youtu.be/UKnQ0dfZpZk
If you've maxed out your Amaro palette, and want to progress to the next level, but aren't quite ready for fernet branca, give Fred Jerbis a try.
I like to mix Fred Jerbis with the Italian Amaro called Foro, and in essence, make an unsweetened "root beer" type beverage. Either are great on their own, but together make a nice powerhouse.
What hits you right off the bat is a nice Bartlett pear, baked in brown sugar, followed by a lovely warm baking spice essence. On the nose, when you first open the bottle, it's definitely Bartlett pear all the way. Once poured, what gets you first is this beautiful Bartlett pear flavor 80%, mixed in with warm overtones of clove 15%, cinnamon 5%, and the essence of allspice and other warm baking spices.
It's great! It kind of reminds me of pumpkin pie, without the pumpkin. I would enjoy this with a dessert, after maybe a heavy meal, something that reminds you of the fall and early winter. Goes great with the holidays like Thanksgiving and Christmas.
You can see me talk more about it in detail here
https://youtu.be/716dbDu-nL0
I love it, we'll probably work it into rotation, and perhaps mix it with other similar flavors like prickle pear, hibiscus, maybe something like ramazzotti aperitivo, perhaps even with some of the ginger liqueurs. I feel like the combination will go great.
One of the best, smoothest sipping tequilas I've ever had. Not cheap, but really good and worth it to me...