Amaro Alpino (700 ml)

Farmacista Francesco Peloni formulated Braulio in 1875 in Bormio, a high-altitude town in the Valtellina valley where the Alps force elevations above 1,200 m and winter temperatures drive botanical concentration in the local flora. The recipe was commercialised by the Braulio distillery and has remained anchored to the same mountain terroir for nearly 150 years.

The botanicals — including gentian root, juniper, yarrow, and alpine wormwood — are harvested from the Stelvio National Park slopes surrounding Bormio, where thin, rocky soils and intense UV exposure at altitude produce herbs with markedly higher bitter-compound density than lowland equivalents. That elevation is the direct source of Braulio's pronounced, clean bitterness.

Production follows a cold maceration of the botanicals in neutral spirit, after which the liquid is aged in Slavonian oak barrels before bottling at 21% ABV. The oak contact rounds the sharper resinous edges without masking the herbal core. What sets Braulio apart within the Italian amaro canon is its strictly regional botanical sourcing — no tropical or Mediterranean ingredients — making it one of the few amari whose character is entirely defined by a single Alpine microclimate. Serve at cellar temperature to let the gentian and juniper register fully.