The work before the Bormio barrels
Braulio’s botanical preparation starts well before its cellar rest.
The producer describes herbs, plants, roots and berries being cleaned, dried and milled before infusion in an alcohol-and-water solution. The infusion lasts at least thirty days; the liquid is then filtered and diluted before entering Slavonian oak barrels. These successive steps connect the selection of botanicals to the cellar work beneath Bormio’s old town, where the wood becomes part of the amaro’s development.
