Braulio Amaro originates from Italy, more precisely from the region of Lombardy in the Italian Alps.  It was first produced in Bormio, a town located in the province of Sondrio.  The recipe for Braulio Amaro was created by a pharmacist named Dr. Francesco Peloni in 1875, who was inspired by the alpine herbs and botanicals found in the surrounding mountainous areas, and he set out to create a unique herbal liqueur that captured the essence of the region.  It is made from a blend of various mountain herbs, with gentian root, juniper, wormwood, and yarrow being some of the key ingredients.  The resulting liqueur is characterized by its bittersweet taste, with herbal, floral, and sometimes slightly medicinal notes.

To produce Braulio, herbs, plants, roots and berries are carefully cleaned and dried before being broken down and milled, simulating what ancient pharmacists used to do in the mortar. In this way it is possible to extract the active properties and essential oils during the infusion that follows.  Once the milled herbs and plants have been combined, the ingredients are left to infuse in hydro-alcoholic solution for 30 days. During this period, the aromas and active ingredients of the plants are extracted.  The mixture needs time to infuse so the individual recognizable scents can amalgamate and come together as one.  Once all the aromas and active properties have been extracted, the liquid is filtered and diluted to give the liqueur a more delicate taste and reduce the alcohol content to 21%.  To conclude the process, the liquid is placed in traditional aged Slavonian oak barrels which lie in a labyrinth of underground cellars, directly beneath Bormio old town, where it is left to infuse for up to two years.

Braulio Amaro has gained popularity both in Italy and internationally for its unique flavor profile, which is both bitter and aromatic, making it a popular choice for cocktails or enjoyed on its own as a digestif.

Base:                              Gentian root, juniper, wormwood, yarrow (similar to camphor)

Flavor is most like:       Bittersweet, herbal

Sweetness (1 to 5):       3

Description:                  Braulio is enjoyed as a digestif (after dinner.)  It can also be enjoyed neat or on the rocks, and can replace other amari in popular cocktails.

ABV:                              21%