Faccia Brutto Aperitivo Liqueur Size:750 ml fermentation in wooden tanks and

fermentation in wooden tanks and small-batch distillation in copper alembics punctuate a process that has been and remains the life’s work of these mezcaleros

Corazon undergoes a second distillation and oxygen infusion to lift the delicate aromas and flavors from the agave plants

the fragrance of the aromatic Muscat grape can be hard to miss

and no other derivatives

with a clear brandy-like character that offers notes of apple skins and white flowers

Faccia Brutto Aperitivo Liqueur Size:750 ml fermentation in wooden tanks andFaccia 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