Fernet-Branca was created in 1845 in Milan where it is still made today. Made from a proprietary recipe of 27 different herbs, roots, and spices , including aloe ferox, bitter orange, chamomile, cardamom, cinchona bark, cinnamon, galangal, gentian, iris, laurel, laraha, linden, myrrh, zedoary and saffron. It is aged in 15,000-20,000 L Slovenian oak vats for at least a year.