Amaro Braulio comes from Bormio, in the Italian Alps. This land is not very well suited for Vineyards, but it is rich of herbs and flowers. It is thanks to them that Amaro Braulio has been created in 1875.
The name of this bitter comes from Monte Braulio, one of the most beautiful mountain in the Stelvio National Park. The plants, flowers, roots and berries used in the preparation of this liqueur grow on the slopes of this Mount.
In the original recipe of Amaro Braulio, absinthe, achillea moscata, gentiana and juniper are mixed, then there is a phase of drying, a phase of maceration in sugar and alcohol for a month, and two years of ageing in oak barrels.
Amaro Braulio is best served cold, pure or with ice, or with tonic water. It can also be heated, but not boiled, and then be served in grog mugs.
Alcohol consumption can be harmful. Drink moderately.