History

Created in 1875 by pharmacist Francesco Peloni in Bormio, Valtellina. Peloni developed the recipe using local Alpine herbs and botanicals found in the surrounding mountains. The recipe remained within the Peloni family until 2014 when Campari Group acquired the brand. Originally created as a medicinal tonic, it evolved into a beloved digestif while maintaining its distinctive Alpine character.

Manufacturing Method

Produced using 13 herbs and aromatics, including gentian, juniper, wormwood, and yarrow. The botanicals are macerated in a neutral spirit base, with each ingredient carefully processed to extract optimal flavors. After maceration, the liquid is aged in Slavonian oak casks for two years before bottling at 21% ABV.

Origin

Produced in Bormio, Valtellina, in the Italian Alps at an elevation of 4,000 feet. The location is crucial to the product's identity, as many of its botanical ingredients are sourced from the surrounding Alpine region. The high altitude and mountain environment directly influence the availability and character of the herbs used.

Taste Profile

Distinctly Alpine in character with a complex interplay of mountain herbs and spices. Initial medicinal notes give way to pine, chamomile, and dried fruit characteristics. Features a pleasantly bitter finish with hints of peppermint and alpine flowers. The overall profile is sophisticated with a unique mentholated character that distinguishes it from other amari.