Braulio; The Peloni Family’s Alpine Amaro of Bormio


F. Peloni “Braulio” Liquore Alpino of Bormio (Lombardy)
1000ml, 21% ABV, 1960’s

The Peloni distillery of Bormio (northern Lombardy) was officially incorporated in 1875. While their initial production centered around grappa it was the alpine amaro Braulio that they are most recognized for. The original recipe dates back to 1826 when brand patriarch and local pharmacist Francesco Peloni experimented with maceration of local herbs.man_camoscio

Formulated to cure various digestive disturbances. Only four of the herbs that are used in its preparation are known, two of which are strains of Artemisia. From the earliest years of the last century, the Peloni family dedicated itself passionately to the systematic study of officinal herbs.

In 1936 Francesco’s son Attilio authored the book “In Herbis Salus” (Health in herbs). Full of antique botanical tables, gauging guides and maceration rates the book remains a seminal work in historical amaro production.

The Peloni family remained steadfast in their production even through the implosion of the Italian bitters market in the 1980’s. Eventually sold to CassoniBraulio_Francesco-Peloni in 1999 it was then acquired by Groupo Campari in 2014. Edoardo Tarantola, with his father Egidio, carry on the family tradition remaining faithful to the family’s passion for mountain herbs and flowers with production still taking place in the Peloni factory of Bormio.

Production up until the late 1990’s did vary quite a bit from current production. Braulio was formally aged in the subterranean cellars beneath the street of Bormio for in excess of 3 years, a length that is now reserved for its more recent vintage “reserve” expression. In addition all of its botanicals were sourced from with in the Retiche Alps on a yearly basis which allowed it to protect product integrity and cap production. The bottles have benefited from both of these former habits and was manufactured under the watchful eye of Attilio Peloni.