Faccia Brutto

At Brooklyn’s Faccia Brutto, former chef Patrick Miller uses Old World techniques and local botanicals to craft Italian-inspired spirits from an aperitivo to fernet, centerbe, and nocino. The Los Angeles native knew from an early age that he was destined for the hospitality industry. Watching his mother and Italian grandparents in the kitchen sparked a culinary passion that sent him on a 14-year journey working under acclaimed chefs in San Francisco, Spain, and New York. In 2011, he joined Brooklyn’s beloved Rucola as executive chef, and spent nearly a decade there, until his love of Italian spirits inspired him to trade the kitchen for the still. Miller made some orange bitters for a holiday gift one year and fell in love with the process. After years of research and practice, he launched Faccia Brutto in 2020 and completed his first two rounds of production on his own before hiring an assistant distiller. His recipes reflect established categories of traditional amari, plus the sophistication and creativity of a chef’s culinary expertise. With his lineup of classic spirits, Miller wants to make small-batch, boutique amari?like the ones common in Italian restaurants available to U.S. spirit and cocktail lovers. He sources his botanicals from organic growers around the world to strike a balance he says is key in every bottle he crafts. Aside from his careful sourcing, Miller composts all his botanicals after use, uses recyclable bottles, and donates some profits every year to carbon offsetting organizations. Every bottle is sustainably crafted, and delivers the versatility and complexity that make amaro an Italian mainstay.