A herbal, minty, bitter-sweet alpine amaro that is suitable both neat or on the rocks after dinner.
Braulio dates from 1875, when it was created in Bormio, Valtellina by chemist Francesco Peloni. A closely-held recipe, it us made from infusions of plants, roots and herbs sourced from around the alpine region of Bormio. It is then aged for two years in quercus petraea – or sessile oak – barrels.
The amaro takes its name from Mount Braulio and is not often available in Australia, returning in June 2019 after a long official absence.
The flavour is alpine-inspired, with minty-menthols, bitter herbs and sweet florals.
Serve chilled neat or on the rocks, but this can also be used with soda or scaled up into cocktails like sours.