Hailing from northern Italy, Fernet is widely considered an acquired taste as it is one of the most bitter herbal liqueurs in the world. Because the use of gentian is restricted in Japan, Iseya's Tatsuya Motonaga needed to get creative in order to approximate the level of bitterness he was striving for. As a result, he incorporated ingredients like chicory and aloe to give this fernet the bitter punch it needed. A delicate balance between umami and the moderate sweetness of honey is maintained by the blending of aged as well as unaged spirits in its base. About 15 of its over 30 botanicals are grown at Iseya Distillery's farm in Kanagawa and are macerated for alternating times before being rested in stainless steel for no less than 10 days. This fernet is truly a labor of Moto san's love for the category and offers a new interpretation of this classic amaro.