Faccia Brutto Aperitivo Liqueur Auchentoshen when to shake and when

when to shake and when to stir

The finish brings some caramel sweetness and a pleasant touch of oak

Customarily enjoyed neat at room temperature

Faint aroma of dried stone fruits and flambée banana

and honey on the palate with a long

Faccia Brutto Aperitivo Liqueur Auchentoshen when to shake and whenFaccia 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. The Aperitivo liqueur is made using a 2 week maceration of organic