Fred Jerbis Bitter Fernet the Glencadam distillery was mothballed

the Glencadam distillery was mothballed only to be reopened three years later in 2003

A massively structure cab chock full of dark chocolate

The wine has bright

Tasting like a cross between Nebbiolo and Trousseau

An insane 100-day maceration and extra 2 years of aging before release puts this wine in perfect position for drinking tonight

Fred Jerbis Bitter Fernet the Glencadam distillery was mothballedCampari may be the most famous and classic Italian bitter, a spirit type mostly used to make aperitivo cocktails (before dinner drinks), but Freds Bitter 34 takes the category to an entirely new level. With no artificial flavors or colors, the drink is naturally and beautifully orange hued, appropriately citrusy and bitter and made with only half the sugar level of Campari and other large brands, one of the ways Fred achieves the balance we look for