Braulio Amaro
Amaro Braulio originated in Bormio, Valtellina in 1875, thanks to the skillful expertise and the clever research of Francesco Peloni, a chemist with a deep knowledge in the field of medicinal aromatic herbs. Amaro Braulio is obtained by the infusion of plants, roots and aromatic alpine herbs and by a two-year ageing process in sessile oak-barrels. With its alcohol content of 21% amaro Braulio is noted for its taste and its refined aroma.
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