New spirits from Faccia Brutto!

Faccia Brutto Spirits

Brooklyn

At Faccia Brutto we produce natural and delicious organic Italian spirits using old world methods, and sourcing from sustainable botanical producers.

Faccia Brutto Apertivo

Our aperitivo is a bittersweet rendition of the classic “red bitter” but with more character. We infuse 17 fresh and dried organic botanicals such as gentian, kola nut, hibiscus, and rhubarb root in non-GMO neutral grain spirit for two weeks. At that point, we add water and fresh orange peels (2 oranges per bottle!) and let that steep overnight. We strain and filter the resulting tincture and add organic cane sugar and cochineal to achieve the ruby hue we all love.

Faccia Brutto Amaro Alpino

This amaro is a bittersweet distillation of 14 alpine botanicals, including cinchona, rhubarb root, spruce buds, elecampane root, and eucalyptus. They rest in non-GMO neutral grain spirit for two and a half weeks, are strained, and proofed down to 40% abv. They’re aged in used whiskey barrels for a minimum of 3 months. When it’s time, we strain out of the barrel and filter. It’s then sweetened with a blend of organic dark clover honey and organic cane sugar and bottled. Delicious neat with lemon peel and equally enticing in a Saw Tooth cocktail.

Faccia Brutto Amaro Gorini

This amaro is named after my grandmother, Lena Pianta. She loved southern Italian spirits and we think this one would’ve made her bar cart. A blend of 13 botanicals including gentian, rhubarb root, fennel seed, and sweet and bitter orange rest for 3 weeks in non-GMO neutral grain spirit. The mixture is proofed down to 40% abv and barrel aged in used whiskey barrels for a minimum of 3 months. When we feel it’s ready to go, we filter it from the barrels and sweeten it with organic cane sugar as well as organic caramel color. We add further fresh orange peel and let that sit for another several days. It’s strained again and bottled. We love it on the rocks with an orange peel but it shines in a Paper Plane cocktail.

Faccia Brutto Centerbe

Centerbe Faccia Brutto is our take on a European herbal liqueur that is both refreshing and delicious. We use a number of fresh and dried herbs in our blend and macerate them in non-GMO neutral grain spirit. The dried botanicals like lemon balm, anise hyssop, nettles and coriander are macerated for a full week, while the fresh herbs like parsley, tarragon, bay leaves and marjoram are left overnight to preserve color and freshness. The resulting tincture is proofed down and sweetened with organic cane sugar and bottled at a rousing 45% abv.

Faccia Brutto Fernet Pianta

Fernet Pianta is a love letter to both my grandfather, Peter Pianta, as well as all the line cooks I ever worked with. Pete would make tinctures for my grandmother when she needed some digestive aid and my line cook buddies, well, we needed relief after a long night of service. We blend 21 ingredients including saffron, myrrh, aloe ferox, peppermint, and gentian root in non-GMO neutral grain spirit for two weeks. We add water and filter, then add sugar and organic peppermint oil and bottle. This fernet has far less sugar than the bigger brands and is naturally colored with roasted chicory root. Enjoy neat or in a Toronto cocktail.

Faccia Brutto Nocino

A seasonal favorite. Green (young) walnuts are hand harvested in the PNW from our friends at Foraged and Found and delivered to us overnight. We cut each nut in half and macerate with eight other ingredients, including citrus peel, allspice, vanilla, and cocoa nibs, for three weeks in non-GMO neutral grain spirit. We strain and proof to 40% abv and barrel age for 10 months to one year. During this time, the flavors mellow and concentrate to reveal a very nuanced and balanced tincture. We strain out of the barrel, filter, and sweeten with organic cane sugar. It’s bottled at 22% abv at around 80 cases a year. This rendition of the classic nocino is a less spice-forward, more complex, and less cloyingly sweet tipple. Imagine that maple syrup and vanilla extract had a baby… that’s our nocino.

New sake!

 Asamaï Shuzō
Hyousho
Junmai Ginjo
"Diamond Dust"
Akita, Japan

15.0 % abv

Asamaï Shuzō was founded in 1917 by two friends in the small town of Asamaï Hiragacho in northern Japan's Akita Prefecture. Its current Toji, Koichi Moriya san, who has been in office since 1992 and is the guarantor of know-how and tradition, has seen his expertise rewarded with 5 gold medals for his sake bottled under the Amanoto brand, despite a production of only 700 koku (or 125 kiloliters) of sake per year, which can be considered confidential compared to certain large Breweries.

“Go local” is the motto of this Akita-based brewery. Asamaï brewery only uses local Akita rice from a unique cooperative of 19 different local growers. They not only get quality rice from this cooperative but also quality brewery help! Four of their experienced growers (including Toji Moriya) also work in the brewery helping with everything including koji production, pressing and bottling! This is extremely rare for brewers, since most must look outside the prefecture for brewing help, and nobody takes more care in brewing than the guys who grow the rice. Ama no To draws its inspiration from Amaterasu, the Shinto Sun Goddess who brought light to the world and cultivated Japan’s first rice fields. The Magatama, the Shinto icon on the label, is a jewel of good fortune in Japan.

Amanoto Hyousho Diamond Dust Junmai Ginjo Usu Nigori, created by the Asamai Shuzo Brewery, is a sake made from locally produced Hoshi Akari rice, a variety that provides a nice balance between sweetness and acidity. 
Rice polishing ratio: 50%

Its aromatic profile reveals clear and fresh fruity flavors, ideal to accompany oysters and other raw or even steamed seafood.

Hakkaisan
Snow Aged 3 years
Junmai Daiginjo
"Yukimuro"
Niigata, Japan

17.0 % abv

Matured for three years in Hakkaisan’s “Yukimuro,” a traditional, eco-friendly snow storage facility, this sake is fine yet complex. From the cold snow, temperature is naturally kept stable at 37ºF year round, without the use of electricity. This allows the sake to gently mellow undisturbed.

Tasting notes are round with layered flavors and smooth texture. The aromas from the rice used in brewing are fairly intense, with a long finish.

Pairs well with Mediterranean seafood, washed cheese, or dry-aged beef such as short ribs.

Kikusui Green Cans!

Kikusui Sake Co., Ltd.
Niigata, Japan

Funaguchi is an un-pasteurized and un-diluted type of sake and as such it is surprisingly delicate. The most damaging elements to the quality of a sake are the light, heat and the air. So in order to deliver the unique taste of freshly brewed sake, KIKUSUI had to revise its brewing techniques. In order to protect this delicate sake from the damaging light rays we decided to use aluminum cans to completely block out the light. Then we filled the normally 180ml cans right to the top, to 200ml, to reduce the amount of air that could come into contact with the sake. This way we could protect this delicate type of sake allowing more people to enjoy the flavor of pure sake previously only available to those lucky enough to visit the brewery.

Kikusui
Shinmai Shinshu
Funaguchi Green Can
19% abv

This seasonal limited edition sake is brewed in fall using the newly harvested rice. By using only the freshest harvest rice to brew the freshest Nama sake give this sake an unparalleled level of freshness and a fruity bouquet.

Funaguchi has a rich, full-bodied flavor but with a refreshing clean finish. Because this sake is un-pasteurized this fresh fruity flavor matures day-by-day in the can. In six months it transforms into a rich brandy-like flavor. After one year it comes to resemble a Chinese rice wine. Also being un-diluted instead of the usual 15% alcohol Funaguchi has 19% alcohol opening it up to the possibility of interesting cocktails. Experience the difference of un-pasteurized, un-diluted sake.