The legendary liqueur Amaro Braulio with the magical flavour of the original 1875 recipe.

Made of herbs including musk yarrow, wormwood, gentian and juniper, Bràulio is rested in Slavonian oak casks. This process, combined with an alcohol content of 21° and the use of exclusively natural ingredients, gives Bràulio its unmistakable balanced flavour and aromatic bouquet.

Bràulio is still made in the Valtellina, in the cellars of Bormio, using the traditional secret recipe which involves a period of resting in Slavonian oak casks.

Harvesting the herbs.
Some of the herbs, plants, roots and berries used in the recipe are dried in the mountain air after harvesting. Before being added to the infusion, all the herbs are subjected to a treatment which simulates the action of the traditional apothecary’s pestle and mortar. It is this grinding which separates and crushes the fibres, thus enabling them to release their active principles.

The infusion.
After grinding, the herbs are left to infuse in alcohol.
The infusion takes place at room temperature in large steel drums, and lasts for several weeks.
During this period the plants gradually release their aromas and active principles to the alcohol, creating the characteristically complex and intense aroma of Amaro Bràulio. Mountain water is added to the initial infusion to bring its alcohol content to 50°.

Extraction.
Once the process of infusion has terminated, the herbs are removed from the alcohol, having conferred all their aromatic properties on the Amaro Bràulio. Water and sugar are added to the filtered liqueur to sweeten the flavour and reduce its alcohol content to 20°.

Resting in oak barrels.
Once each stage of the production process is complete, the amaro is transferred to rest in Slavonian oak barrels.

The natural aromas get their time to “breath” and quietly marry together to give rise to the unmistakable rounded profile of Braulio.

Review:
This mountain elixir has an incredibly enticing nose with flavors of mountain violet, earthy roots, mint, and rhubarb. The palate is delightfully medicinal with a touch of sweetness that uncoils into a soothing alpine finish.

THE ORIGINS
140 years of history.
Amaro Bràulio was born in Bormio 140 years ago.
Now as then, it is made with care and dedication using selected mountain herbs, for a strong, unique flavour – like the Valtellina itself.
The Bràulio story starts in the Nineteenth century, in the pharmacy of Doctor Giuseppe Peloni, a great connoisseur of aromatic plants and herbs.
His son Francesco, who ran the pharmacy after him, inherited this passion and made numerous experiments in herbal infusions and beverages.

So it was that one day he invented Amaro Bràulio, without ever revealing to anyone which plants he used and in which proportions, except to his son Attilio, who published a booklet in 1936 with the emblematic title “In herbis salus”, which however only partly divulged the secret recipe.

Today, visitors to the Peloni family archives can view the historic collection of plants and herbs, in the botanical tables from the start of the last century, saved and restored by Egidio Tarantola Peloni, the present generation of the Peloni family.