Braulio is a digestive herbal liquor from Italy's Valtelline Alps region. It has a strong flavor and is made from medicinal herbs, fruits, roots and berries collected in the Braulio Valley.
How it is made
The liqueur is created using medicinal herbs, fruits, roots and berries gathered from the Braulio Valley slopes. It ages for two years in Slavonian oak casks. A special reserve edition ages for three years and offers a more intense flavor.
History
The recipe originated in 1826, developed by Francesco Peloni, a pharmacist and botanist from Bormio who researched local herbs. Production started in 1875. Though owned by Casoni Liquori S.p.A. since 1999, the Peloni family farms in Bormio continue production.
How it is served
Braulio is commonly served chilled or at room temperature as a digestif. Sometimes it appears as an aperitif with sparkling white wine. The cocktail Ibsen's Door on this site features Braulio.