Amaro Braulio Production

The longer it takes, the longer it lasts

AMARO BRAULIO PRODUCTION

The final product is a result of the careful selection of ingredients and the secret blending process that have remained true to the experiments of the Peloni Family.

Selection. Infusion. Extraction.

Herbs, plants, roots and berries are carefully cleaned and dried before being broken down and milled, simulating what ancient pharmacists used to do in the mortar. In this way it is possible to extract the active properties and essential oils during the infusion that follows. Once the milled herbs and plants have been combined, the ingredients are left to infuse in hydro-alcoholic solution for 30 days. During this period, the aromas and active ingredients of the plants are extracted. The mixture needs time to infuse so the individual recognizable scents can amalgamate and come together as one. Once all the aromas and active properties have been extracted, the liquid is filtered and diluted to give the liqueur a more delicate taste and reduce the alcohol content to 21%.

Selection. Infusion. Extraction.

Herbs, plants, roots and berries are carefully cleaned and dried before being broken down and milled, simulating what ancient pharmacists used to do in the mortar. In this way it is possible to extract the active properties and essential oils during the infusion that follows. Once the milled herbs and plants have been combined, the ingredients are left to infuse in hydro-alcoholic solution for 30 days. During this period, the aromas and active ingredients of the plants are extracted. The mixture needs time to infuse so the individual recognizable scents can amalgamate and come together as one. Once all the aromas and active properties have been extracted, the liquid is filtered and diluted to give the liqueur a more delicate taste and reduce the alcohol content to 21%.

AGING PROCESS

To conclude the process, the liquid is placed in traditional aged Slavonian oak barrels which lie in a labyrinth of underground cellars, directly beneath Bormio old town, where it is left to infuse for up to two years. The timber used for Braulio’s barrels is the Quercus Petraea and the Quercus Pedunculata species of oak which – mixed together in proportions perfected by the craftsmanship of Garbellotto’s company, Braulio’s supplier and world leader in the sector of large barrel production – guarantee a wonderful bouquet. Wood is a living material, able to interact with the blend and release smells and aromas: if not aged in wood, Braulio Amaro simply won’t taste the same.

AGING PROCESS

To conclude the process, the liquid is placed in traditional aged Slavonian oak barrels which lie in a labyrinth of underground cellars, directly beneath Bormio old town, where it is left to infuse for up to two years. The timber used for Braulio’s barrels is the Quercus Petraea and the Quercus Pedunculata species of oak which – mixed together in proportions perfected by the craftsmanship of Garbellotto’s company, Braulio’s supplier and world leader in the sector of large barrel production – guarantee a wonderful bouquet. Wood is a living material, able to interact with the blend and release smells and aromas: if not aged in wood, Braulio Amaro simply won’t taste the same.

HOW TO VISIT BRAULIO CELLARS

The story of the cellars is one that goes hand in hand with the production of Braulio. In 1826, when the Peloni family started the business, the cellars covered very little space just a few feet below their house. Then, in the 60s, when Braulio outgrew the walls of the pharmacy, the cellars were enlarged to hold over 500 thousand bottles of Amaro. In 2017, the cellars were restored and enlarged, adding over 1,600 square meters to the production site of Bormio. The historic and evocative cellars dating back to the 19th and 20th centuries have been flanked by a completely new space in which 166 new Slavonian oak barrels were added progressively.

Free visit only in Italian to the Braulio cellars are available from 11 December 2021 to 2 April 2022 every Saturday at 6pm except 25 December and 1 January. Reservations required at info@peloni.it

The temperature will be measured at the beginning of the visit and super green pass is required. For more info: info@peloni.it

BRAULIO PRODUCTS

Original recipe since 1875

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