The exact formulas of Italy’s historic amaros are often shrouded in mystery. Take Fernet-Branca, the world’s most popular Italian liqueur: Its recipe has been a secret since the brand’s conception in 1845. Legend has it that since Bernardino Branca founded the distillery in Milan, the recipe has remained hidden in a safe that can only be accessed by the company’s chairman, and that access is passed down through generations of founding family members. 175 years of secrecy has left room for rumors to fly about what’s in the bottle, and one particular story that has been perpetuated throughout the amaro-loving community is especially sensational: It’s been alleged that Fernet-Branca uses 75 percent of the world’s saffron output each year to produce the famous amaro.
This stat should have anyone who’s ever bought an ounce of saffron for their pantry doing a double take. Saffron is notoriously the most expensive spice in the world, and many chefs pinch their pennies just to acquire enough to make a decent paella or tagine. It’s hard to believe any brand has the means to bite off such a large piece of the spice market — especially to create a beverage in which saffron is hardly noticeable. Even so, the rumors have persisted online, including one very dubious Quora thread. So, we decided to dig a little deeper.
First, let’s get back to basics: Amaro is made with a neutral base spirit and a combination of botanicals, herbs, and spices that contribute to the drink’s
