Country of origin: Italy
Alcohol content: 24.7% ABV

The 2018 limited release of Bràulio's special reserve.

Bràulio is an amaro made in the true alpine style from a venerated estate begun by Francesco Peloni in the 19th century. While Francesco originally foraged local botanicals by hand, the area around Bormio is now a protected natural park and foraging is forbidden; but Bràulio is still made with whole botanicals that are crushed on-site, no extracts or milled powders are used.

The botanical mix is macerated in alcohol and the resulting infusion is combined with water, sugar, and caramelised sugar for complexity and colour. The liqueur is then aged in Slavonian oak casks of varying size in the Peloni family cellars, comprised of medieval tunnels lying beneath Bormio. Whereas Bràulio is aged for a minimum of 15 months and blended from casks both large and small, Bràulio Riserva is aged exclusively in smaller oak barriques at a higher ABV for a minimum of 24 months, then undergoes a milder filtration process before bottling.

The milder filtration leads to a slightly denser liquid, and the extended ageing combines with a marginally higher alcohol content to give Bràulio Riserva a more intense flavour and aroma. Chamomile, juniper, honeyed génépi, and gentle menthol over integrated gentian bitterness.

Bràulio Riserva is produced only in limited batches of which each bottle carries an individual number.

About Bràulio:

Nestled in the northern Italian region of Lombardy, and surrounded by the picturesque Alps, you can find the magnificent Valtellina valley. In the heart of a protected natural park within the valley lies Bormio, a small town extremely rich in culture and charm. Renowned today for its natural hot springs and for playing host to the Alpine Ski World Cup, Bormio is also home of Amaro Bràulio.

The closely-guarded secret recipe for Bràulio was first developed in 1826 by Francesco Peloni, a pharmacist and herbalist that was experimenting with local alpine botanicals foraged in the valley and surrounding mountains. He decided to pay homage to the landscape by naming his creation after the nearby Mt Bràulio. Today, Francesco's great grand-nephew Edoardo Tarantola Peloni prepares the alcoholic infusion that forms the backbone of the amaro, using wormwood, musk yarrow, gentian, and juniper among many others. While Edoardo handles the production of amaro in Bormio, his brother Francesco continues the other half of their ancestor's legacy as the town's pharmacist.

Bràulio has come to define the alpine style of amaro, characterised by a drier and more balsamic flavour
profile that features distinct notes of alpine flowers and herbs.