We’re grateful to those who have said such nice things about us.
New York Times
From Brooklyn, an Assertive Fernet and a Complex Aperitivo: Faccia Brutto, from the chef Patrick Miller, makes Italian-style spirits in Bedford-Stuyvesant.
These three new entries in the apéritif scene deliver on both style—those labels!—and substance. Swap Faccia Brutto for Campari to make citrusy Americanos with just a hint of cherry cola.
Condé Nast Traveler
This Brooklyn-Made Amari Takes Me Back to Italy
Brooklyn's Faccia Brutto Makes Delicious Old World Italian Spirits
Celebrate father figures everywhere with the best gifts for his personality type.
From Brookyln-based Faccia Brutto, this New World Fernet offers the same complexity as other versions of the Italian amaro, but with a balance of sweetness and an approachable bitterness.
A collection of handcrafted spirits with an Italian soul.
This new-school digestif is distilled not in Italy but in Brooklyn, New York by former chef Patrick Miller. Layered with fresh mint and the essence of earthy, mildly sweet Chaga mushrooms—which are often used in tea—it sips perfectly as an after-dinner drink.
The 9 Best Things We Drank in February: Thankfully there's Faccia Brutto now. The Brooklyn-distilled aperitivo smells and tastes real, like it's made with real citrus, herbs and other natural ingredients.
The Essential New School Fernet
For Miller, it’s important to use the highest quality ingredients you can get your hands on, both to ensure strong flavors and to support a commitment to sustainability.