Amaro Braulio

Amaro Braulio was born in Bormio in 1875 from the genius of the pharmacist Francesco Peloni, a great connoisseur of medicinal herbs, who never revealed how many and which herbs he had used except to his son Attilio.

Since then, the recipe has remained a secret, we only know that it contains herbs and medicinal plants including yarrow, juniper berries, wormwood and gentian roots, and that after infusion this amaro ages in Slovenian oak barrels for 2 years. , the bitter Braulio.

A noble and complex Amaro, which with its 21 ° is distinguished by taste and refinement and is ideal at the end of a meal, served neat or with ice to conclude the meal with a mountain sip.