Book a Staj with Patrick.
Faccia Brutto produces natural and delicious organic Italian spirits using old world methods, and sourcing from sustainable botanical producers.
The liquors are crafted by Patrick Miller, formerly of Rucola Restaurant in Brooklyn, New York. Prior to opening Rucola, he worked for 14 years at restaurants around the world. He grew up in an Italian family in Los Angeles and was strongly influenced as a child by his Italian mother and grandparents.
Patrick became interested in Italian spirits after opening Rucola restaurant in early 2011. As time passed, his love of Italian food and drink spurred his interest in the spirit side of things, and began fiddling around with cocktail bitters. After Brad Parsons' books AMARO and BITTERS came out, his interest piqued further. He eventually decided to leave the restaurant world and move into producing Italian-inspired spirits.
Since they produce by maceration and not distillation, there really isn't a "typical day" for them. On production days, tasks can range from weighing out ingredients for batches to bottling runs.
Ready to Staj?
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