Braulio is made from a secret blend of over 20 herbs, roots, and spices, carefully macerated and then distilled.
The Braulio Distillery has its origins in the heart of the Italian Alpine town of Bormio in the Lombardy region, and the company’s history is closely linked to the tradition of Alpine herbal liqueurs. The founder, Francesco Peloni, developed the first recipe for Braulio in 1826, an herbal bitter (Amaro) made from plants and herbs sourced from the surrounding Alps. The goal was to create a digestif that was both beneficial for digestion and unique in flavor. Already in its early decades, Braulio gained regional recognition and established itself as a classic post-meal accompaniment.
Braulio is made from a secret blend of over 20 herbs, roots, and spices, carefully macerated and then distilled. A distinctive feature is the use of high-altitude Alpine plants, which give the liqueur its fresh, slightly spicy notes and characteristic bitterness. Aging traditionally takes place in oak barrels, providing the Amaro with additional depth and complexity.
Today, the Braulio Distillery is not only a symbol of Alpine liqueur tradition but also internationally recognized. In addition to the classic Braulio, the distillery produces variants such as Braulio Riserva and limited editions, refined through longer barrel aging or special herbal blends. The products are exported worldwide and hold a prominent place in high-end bars, restaurants, and private collections. Despite international expansion, the distillery remains true to its roots: quality, tradition, and the distinctive Alpine flavors are at the heart of every production.
