Using Rhubarb root as the focused botanical, Ruibarbo is the newest expression of Fernet Francisco. Much like Manzanilla, we infuse a medley of aromatic herbs and botanicals for 3 weeks in local grape based brandy using stainless steel fermentors. However, we have increased the overall weight of Rhubarb thats added to our infusions creating a rounder, sweeter, and slightly spicier liqueur. Youll also notice that the spearmint and peppermint bontaincals were removed from the process to let the Rhubarb root shine. In place of them are a few new additions that help balance the overall profile.