Braulio Amaro was developed in Bormio in 1875 by Francesco Peloni, a pharmacist who specialized in the field of medicinal aromatic herbs. Created in accordance with a closely-guarded family recipe, Braulio is made with thirteen fresh herbs sourced from the Valtellina mountain region, including gentian, juniper, peppermint, star anise, wormwood, bitter orange and yarrow. After being infused with alcohol, it is then matured in Slavonian oak for two years, fully integrating the flavors and lending additional complexity. The result is a light, floral amaro with a pleasant balance of sweetness and bitterness.
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