An iconic Italian Amaro Liqueur from Bormio in the Italian Alps.
This liqueur is made to the original recipe created in 1875 by a pharmacist named Francesco Peloni. The exact recipe remains top secret, but we know it includes: musk yarrow, wormwood, gentian and juniper. Some of these herbs are dried in alpine air before harvesting, after which they are ground and added to the infusion.
Bràulio is rested in Slavonian oak, which lie in a network of cellars in Bormio. This aging period rounds out the flavour of the liqueur, whilst letting the spirit breath and the ingredients marry together.
The final result is an amaro that provides flavours of liquorice, lemon rind, spearmint, herbal tea, dried fruits, sandalwood, bittersweet juniper, honey and black tea.
The perfect way to finish a meal.