Amaro Braulio is a bitters made in Bormio, Valtellina, Italy.
The recipe is secret; but it probably includes juniper, gentian root, wormwood, and yarrow. The herbs used are harvested from Monte Braulino in the Italian Alps. Every person who has harvested the herbs since 1931 has had to sign a non-disclosure.
After harvest, the ingredients are air-dried, crushed, then infused in 90 % alcohol. Eventually, the liquid is eventually diluted down with water to 50%, then sugar and more water are added to bring the alcohol content down to 21 %.
Amaro Braulio Bitters are then aged for 3 years in oak, bottled and shipped.
Amaro Braulio Bitters were first made 1875 by a Francesco Peloni, who was a pharmacist like his father Giuseppe. Francesco passed the recipe to his son, Attilio.
The recipe for Amaro Braulio Bitters is still owned by the Peloni family.