Braulio Amaro Alpino

Braulio Amaro Alpino shines when sipped neat or over ice, allowing its complex herbal flavors to unfold on the palate, though it also adds depth to spirit-forward cocktails. This Italian amaro is perfect for crisp autumn evenings or after a hearty alpine meal, its warming botanicals complementing rich, savory dishes like roasted meats, aged cheeses, or mushroom-based recipes.

Nose: Alpine herbs dominate with notes of yarrow, juniper, and wormwood. Gentian root lends an earthy bitterness. Hints of citrus peel and pine needles add brightness. A subtle undercurrent of sweet spices like cinnamon and nutmeg emerges.

Palate: Intensely herbal with a pronounced bitterness. Flavors of chamomile, mint, and sage mingle with medicinal notes of gentian and wormwood. Citrus zest and a touch of honey provide balance. The mouthfeel is viscous and warming.

Finish: Long and complex. The bitterness lingers, accompanied by a cooling menthol sensation. Traces of licorice and mountain flowers emerge. A subtle sweetness reminiscent of dried fruit appears briefly before fading into a clean, herbal aftertaste.

Braulio Amaro Alpino is crafted through a meticulous process of macerating a secret blend of 13 herbs, roots, and berries in alcohol, then aging the mixture in Slavonian oak barrels for two years. What's particularly intriguing about its production is that some of the botanicals are hand-picked from the surrounding Alpine landscape, connecting the liqueur deeply to its mountainous terroir.

• Braulio Amaro Alpino contains a secret blend of 13 herbs and roots, but only four people in the world know the full recipe. This closely guarded formula has remained unchanged since 1875, passing through generations of the Peloni family.
• Despite its Italian origins, Braulio was named after a 6th-century Irish monk, Saint Braulio, who became the patron saint of Bormio, the town where the amaro was first created. The monk was known for his healing abilities, which inspired the medicinal properties of the liqueur.
• Braulio undergoes a unique aging process in Slavonian oak barrels stored in tunnels carved into the Alps. These cool, dark chambers, originally used to age cheese, provide the perfect environment for the amaro to develop its complex flavors over two years.