Amaro Braulio is a herbaceous and balsamic amaro typical of the Italian Alpine tradition, produced since 1875 in the heart of Valtellina (Lombardy, Italy). Made with an infusion of Alpine herbs, roots, fruits, and botanicals traditionally harvested from the surrounding mountains, it is then aged for at least 15–24 months in Slavonian oak barrels, which gives it a complex, slightly bitter, and aromatic profile with notes of gentian, wormwood, and juniper. It is enjoyed as a digestif, either chilled or at room temperature, and is sometimes used as an ingredient in cocktails.