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.

This alpine inspired amaro is a bittersweet distillation of 14 alpine botanicals including cinchona, rhubarb root, spruce buds, elecampane root and eucalyptus. They rest in non-GMO neutral grain spirit for two and a half weeks, are strained and proofed down to 40% abv. They’re then aged in used whiskey barrels for a minimum of 3 months. It’s then sweetened with a blend of organic dark clover honey and organic cane sugar and bottled. Delicious neat with lemon peel and equally enticing in a Saw Tooth cocktail. Bottled at 35% abv.